Aligot
Encyclopedia
Massif Central
The Massif Central is an elevated region in south-central France, consisting of mountains and plateaux....
of France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
made from melted cheese blended into mashed potatoes, often with some garlic. This fondue-like dish from the Aveyron department is a common sight in Auvergne
Auvergne (région)
Auvergne is one of the 27 administrative regions of France. It comprises the 4 departments of Allier, Puy de Dome, Cantal and Haute Loire.The current administrative region of Auvergne is larger than the historical province of Auvergne, and includes provinces and areas that historically were not...
restaurants.
Traditionally made with the Tomme de Laguiole or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are used in place of Tomme, including mozzarella
Mozzarella
Mozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
and cantal
Cantal (cheese)
Cantal cheese is a firm cheese from the Cantal region of France. It is named after the Cantal mountains in the Auvergne region.One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when marshal Henri de La Ferté-Senneterre served it at the table of...
. The Laguiole cheese imparts a nutty flavour.
Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique
Larousse Gastronomique
Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques...
gives the recipe as 1 kg potatoes, 500 g tomme fraîche, Laguiole, or Cantal cheese, 2 garlic cloves, 30 g butter, salt, pepper.
This dish was originally made using bread by monks, who prepared it for the pilgrims
Pilgrims
Pilgrims , or Pilgrim Fathers , is a name commonly applied to early settlers of the Plymouth Colony in present-day Plymouth, Massachusetts, United States...
on the way to Santiago de Compostela
Santiago de Compostela
Santiago de Compostela is the capital of the autonomous community of Galicia, Spain.The city's Cathedral is the destination today, as it has been throughout history, of the important 9th century medieval pilgrimage route, the Way of St. James...
who stopped for a night in that region. Potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron, at home as well as in street markets. Aligot is traditionally served with Auvergne red wine.