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Aligot or Aligote [1][2] is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Occitanie) region in southern Massif Central of France.[3] This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.

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

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.[4] Other cheeses are used in place of Tomme, including Mozzarella and Cantal.[5] 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[3] 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.[4] Originally prepared with bread, potatoes were substituted after their introduction to France.[citation needed] 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.[4] Aligot(e) is traditionally served with Auvergne red wine.

See alsoEdit


  1. ^ Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication. ASIN 0767903609. 
  2. ^ "Martha Stewart - Aligote on Toast". Retrieved 9 January 2017. 
  3. ^ a b "Larousse Gastronomique". Retrieved 24 April 2011. 
  4. ^ a b c "French Cusine". Retrieved 25 July 2015. 
  5. ^ "Too Many Chefs". Retrieved 24 April 2011.