This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Aligot
Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.
132 K 4.2/5 (25 reviews)
1 hour 20 min.
Easy
2.70 €
4 people
4 IngredientsLast modified on: April 5th 2012
For 4 people, you will need:
- 1
500 g potato purée - 2
250 g cheese - 3
Salt - 4
Pepper - Total weight: 750 grams
Times for this recipe
Preparation: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 50 min.
Prepare 500 g potato purée. (Note that the French potato purée is more liquid than British-style mashed potatoes).
Stage 2 - ⌛ 5 min.
Cut 250 g cheese into thin shreds. A vegetable peeler is the ideal tool for this.
Stage 3 - ⌛ 2 min.
On low heat, add a few shreds of cheese to the potato purée.
Stage 4 - ⌛ 20 min.
Then stir until the cheese is completely melted.
Repeat this operation until all the cheese has been incorporated.
Repeat this operation until all the cheese has been incorporated.
Stage 5
Your aligot can be served at this stage, but traditionally, the stirring should be continued (though this is rather tiring) until it becomes stretchy and can be pulled out of the pan.
Stage 6
Serve piping hot, on its own or with a traditional French sausage, for example.
Remarks
You can use any cheese of your choice, but for a "real" aligot, you should use a "tome fraiche" from Laguiole.
If you like garlic, add a finely chopped clove at the same time as the cheese.
If you like garlic, add a finely chopped clove at the same time as the cheese.
And to drink?
A red wine such as a Côte d'Auvergne, made from Pinot Noir grapes.
Keeping: A few days in the fridge in a sealed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=277 % | 992 RDI=375 % | 782 RDI=1,072 % | 11,732 RDI=587 % | 49,122 RDI: 587 % |
| Per 100 g | 24 RDI=37 % | 132 RDI=50 % | 104 RDI=143 % | 1,564 RDI=78 % | 6,550 RDI: 78 % |
| Per person | 45 RDI=69 % | 248 RDI=94 % | 195 RDI=268 % | 2,933 RDI=147 % | 12,280 RDI: 147 % |
How much will it cost?
- For 4 people : 2.70 €
- Per person : 0.70 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Potato and two ham gratin, Duck Parmentier, Colcannon, Dauphinoise potatoes with Serano ham, ... See them all 15
Cheese
Like these other recipes: Hamburgers, Potato and cheese pie, Sliced cauliflower with 3 cheeses, Langres-style spinach, Eggs in brioche nests, ... See them all 30
Salt
Like these other recipes: Cabbage and cheddar quiche, Pork and mushroom duo, Turnip leaf pesto, Hamburger buns, Creamy rice with green asparagus and sorrel , ... See them all 699
Pepper
Like these other recipes: Colcannon, Chinese style chicken, Cream and herb dressing, Eggs "en cocotte" with spinach, Hummus, ... See them all 666
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013521 K5 50 min.
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes. February 6th 2013585 K5 25 min.
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe. October 7th 20131.47 M3 35 min.
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel. May 8th 2011209 K4.6 2 hours 20 min.
Beurre blanc sauce
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish. February 2nd 2012197 K3.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.