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Bol d'aligot.jpg
Place of origin France
Region or state Midi-Pyrénées
Main ingredients Mashed potatoes, butter, cream, cheese (Tomme de Laguiole or Tomme d'Auvergne), garlic
Cookbook: Aligot  Media: Aligot

Aligot is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Midi-Pyrénées) region in southern Massif Central of France.[1] This fondue-like dish from the Aveyron department is a common sight in Auvergne 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.[2] Other cheeses are used in place of Tomme, including Mozzarella and Cantal.[3] 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[1] 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 prepared for pilgrims on the way to Santiago de Compostela who stopped for a night in that region.[2] 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.[2] Aligot is traditionally served with Auvergne red wine.

See also[edit]


  1. ^ a b "Larousse Gastronomique". Retrieved 24 April 2011. 
  2. ^ a b c "French Cusine". Retrieved 25 July 2015. 
  3. ^ "Too Many Chefs". Retrieved 24 April 2011.