|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 or Aligote Media: Aligot or Aligote|
Aligot or Aligote  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. 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(e) 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 and Cantal. The Laguiole cheese imparts a nutty flavour.
Aligot(e) 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 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. Originally prepared with bread, potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot(e) is still cooked by hand in Aveyron, at home as well as in street markets. Aligot(e) is traditionally served with Auvergne red wine.
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