This deliciously creamy and cheesy dish is made with mashed potatoes, melted cheese, butter, cream, and garlic, resulting in a stretchy, gooey, and indulgent side dish.
Aligot is a traditional dish from the Auvergne region in central France, known for its creamy, cheesy texture. It has a rich history that dates back several centuries, rooted in the culinary traditions of rural France.
It is believed to have originated in the Middle Ages, when monks in the Aubrac region (part of the Auvergne) would make a dish called “aligot” to feed pilgrims on the route to Santiago de Compostela. The original recipe probably consisted of bread mixed with melted cheese and butter.
Potatoes, native to South America, were introduced to Europe in the 16th century but only became a staple in the 18th century. When potatoes were incorporated into the aligot recipe, they gradually replaced the bread, leading to the modern version of the dish.
Traditionally, aligot is made with Tomme fraîche, a type of young cheese from the Auvergne, which contributes to the dish’s stretchy texture. However, other cheeses like Cantal or Laguiole can also be used. If you can’t get hold of local French cheeses, you can try a mixture of mozzarella and aged cheddar as a substitute – this should give the same consistency, but you may lose a little of the flavour!
Although the recipe seems deceptively simple and requires only four ingredients, do not be fooled! Aligot is a work of art that requires some skill and patience to achieve the perfect texture and flavor.
Here is a traditional recipe for French Aligot.
French Aligot Recipe
- 1 kg floury potatoes, peeled and cut into chunks
- 300 ml Crème fraiche (or another heavy cream if you can’t get crème fraiche, but the flavour will be best with traditional French Crème fraiche)
- 60 grams unsalted butter
- 450 grams Tomme de Laguiole or Tomme d’Auvergne cheese, grated (or cut into strips)
- 2 cloves garlic, minced (optional)
- Salt and pepper to taste
Method
Instructions:
Prepare the Potatoes:
- Peel and cut the potatoes into chunks.
- Place them in a large pot of salted water and bring to the boil.
- Cook until the potatoes are tender (but not too mushy!), about 15-20 minutes.
- Drain the potatoes well and return them to the pot.
- Keep a little of the cooking water for later
Mash the Potatoes:
- Mash the potatoes until they are very smooth. You can use a potato masher or a ricer for best results.
Heat the Cream and Butter:
- In a small saucepan, heat the cream, butter, and minced garlic over medium heat until the butter is melted and the mixture is warm (but not boiling as you don’t want the cream to curdle!).
Combine and Mix:
- Gradually add the cream mixture to the mashed potatoes, stirring continuously until smooth.
- Add the grated or sliced cheese a handful at a time, stirring constantly until each addition is fully melted and incorporated before adding the next.
Achieve the Perfect Texture:
- Continue beating the mixture over low heat until it becomes stretchy and smooth. Most recipes will say to stir the mixture, but the perfect aligot requires a more vigorous approach! Beat vigorously to aerate the mix until the cheese is melted and the mix comes away from the side of the pan. It will develop a slight sheen that lets you know it’s ready – add some of the reserved cooking water if it seems too firm.
Season and Serve:
- Season with salt and pepper to taste.
- Serve the aligot immediately while it’s still warm and stretchy. It pairs wonderfully with grilled sausages, roasted meats, or a simple green salad.
Final Thoughts on French Aligot Recipe
Aligot’s history is a testament to French rural cuisine, adapting over centuries to incorporate new ingredients while preserving its traditional roots, and I can assure you that it tastes so delicious that you will keep coming back for seconds!
I hope you enjoyed this feature about ‘French Aligot Recipe‘.
