Aligot () is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made on the high plateau of Aubrac (part of the Aveyron, Cantal, and Lozère departments) in the southern Massif Central of France.
Ingredients
Aligot is made from mashed potatoes blended with butter, cream, and melted cheese, often but not always with crushed garlic. 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 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. In the region of Aubrac, and more generally in the south of Auvergne, Aligot is still cooked by hand in homes and street markets.