Aligot

French dish made with cheese and potatoes

Aligot is a traditional dish from the Aubrac region in southern France, known for its creamy texture and rich flavor. It is primarily made from mashed potatoes blended with melted cheese, typically Tomme de Laguiole or Tomme d'Auvergne. The dish is often enriched with butter, cream, and garlic, resulting in a smooth, elastic consistency that is both comforting and indulgent.

History

Aligot has its origins in the Aubrac region, which spans parts of the Aveyron, Cantal, and Lozère departments. Traditionally, it was a simple meal prepared by monks for pilgrims traveling along the Way of St. James to Santiago de Compostela. Originally, the dish was made with bread instead of potatoes, but with the introduction of potatoes to Europe in the 16th century, the recipe evolved into the version known today.

Preparation

A bowl of freshly prepared aligot

The preparation of aligot involves cooking potatoes until tender, then mashing them to a smooth consistency. The mashed potatoes are then combined with butter, cream, and finely chopped garlic. The key to achieving the characteristic texture of aligot is the gradual incorporation of cheese, which is melted into the potato mixture over low heat. The mixture is stirred continuously until it becomes smooth and elastic, with a consistency that allows it to stretch without breaking.

Serving

Aligot is traditionally served as a side dish, often accompanying grilled meats such as sausages or pork. It is a popular dish at communal gatherings and festive occasions in the Aubrac region. The dish is best enjoyed hot, as the cheese will harden as it cools, losing its signature texture.

Cultural Significance

In the Aubrac region, aligot is more than just a dish; it is a symbol of local heritage and culinary tradition. It is often featured at local festivals and events, where it is prepared in large quantities to serve the community. The preparation of aligot is sometimes performed as a public demonstration, showcasing the skill required to achieve the perfect texture.

Variations

While the classic version of aligot uses Tomme de Laguiole or Tomme d'Auvergne, variations exist that incorporate other types of cheese, such as Cantal or Gruyère. Some recipes may also include additional ingredients like herbs or bacon to enhance the flavor.

Related pages

• Mashed potatoes
• Tomme cheese
• Aubrac
• French cuisine