🥔 Aligot
Aligot is a French mash of potatoes beaten with fresh tome cheese, garlic, butter and cream until it turns smooth, glossy and so stretchy that it is lifted from the pot in long ribbons. It is rich and garlicky, with a mild, milky cheese flavour. It is traditionally served beside grilled sausages or roast meat, straight from the pan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg floury potatoes, peeled
- 400 g tome fraîche, thinly sliced
- 2 garlic cloves, crushed
- 50 g butter
- 150 ml cream
- Salt and white pepper
Method
- Boil the potatoes in salted water for 20–25 minutes until very tender, then drain.
- Press them through a ricer back into the pot over low heat.
- Beat in the butter, garlic and warm cream with a wooden spoon.
- Add the cheese in handfuls, beating hard in a figure-of-eight, until the mash becomes smooth and pulls into long elastic strands, about 10 minutes.
- Season and serve at once, while it is still stretchy.
How to make it lighter
- Treat aligot as a side, not a main: a 150 g spoonful next to lean grilled meat and salad goes a long way.
- Use half the butter and replace some of the cream with potato cooking water.
- Fill half the plate with green beans or a leafy salad to balance the richness.
History
Aligot comes from the Aubrac plateau in southern France, where cows' milk tome is made. Tradition holds that monks there once served pilgrims on the road to Santiago a simpler version of bread and cheese, and that potatoes replaced the bread much later. Today aligot is a symbol of Aveyron cooking and a fixture at regional fairs and markets.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →