Aligot () is a dish made from

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (

Aveyron Aveyron (; ) is a Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitania, Southern France. It was named after the river Aveyron (river), Aveyron. Its inhabitants are known as ''Aveyro ...

Cantal Cantal (; or ) is a rural Departments of France, department in the Auvergne-Rhône-Alpes Regions of France, region of France, with its Prefectures in France, prefecture in Aurillac. Its other principal towns are Saint-Flour, Cantal, Saint-Flou ...

Lozère Lozère (; ) is a landlocked Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitanie in Southern France, located near the Massif Central, bounded to the northeast by Haute-Loire, to the ...

) region in the southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.

Background

Traditionally made with the Tomme de Laguiole ( Tomme fraîche), or Tomme d' Auvergne cheese, aligot is an Occitan speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are also used in place of Tomme, including

mozzarella Mozzarella is a Types of cheese#Semi-soft cheese, semi-soft non-aged cheese prepared using the ('stretched-curd') method with origins from southern Italy. It is prepared with cow's milk or buffalo milk, taking the following names: * or mozz ...

and Laguiole. The choice of cheese is important, and strongly affects the result. Tomme is not easily available outside France; many other cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. A comparison of the cheeses available in the UK found creamy (rather than the crumbly variety)

Lancashire Lancashire ( , ; abbreviated ''Lancs'') is a ceremonial county in North West England. It is bordered by Cumbria to the north, North Yorkshire and West Yorkshire to the east, Greater Manchester and Merseyside to the south, and the Irish Sea to ...

to be best, rejecting most other suggestions; other cheeses will be needed where neither Tomme nor Lancashire are available. Floury, rather than waxy, potatoes are preferable.

Ingredients

Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique gives the ingredients as 1 kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.

Serving history

This dish was prepared for pilgrims on the way to

Santiago de Compostela Santiago de Compostela, simply Santiago, or Compostela, in the province of Province of A Coruña, A Coruña, is the capital of the autonomous communities of Spain, autonomous community of Galicia (Spain), Galicia, in northwestern Spain. The city ...

who stopped for a night in that region. According to legend, aligot was originally prepared with bread, and 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 homes and street markets. Aligot is traditionally served with Auvergne red wine.

Etymology

The name ''aligot'' may have been derived from the Occitan ''alicouot'', from the Latin ''aliquid'', or from the Old French ''harigoter''.

References

External links