Aligot


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.
129 K 4.2/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: April 5th 2012
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 1 hour 20 min.
When should you start or finish this recipe?
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.
Aligot : Stage 1
Prepare 500 g potato purée. (Note that the French potato purée is more liquid than British-style mashed potatoes).

Stage 2 - ⌛ 5 min.
Aligot : Stage 2
Cut 250 g cheese into thin shreds. A vegetable peeler is the ideal tool for this.

Stage 3 - ⌛ 2 min.
Aligot : Stage 3
On low heat, add a few shreds of cheese to the potato purée.

Stage 4 - ⌛ 20 min.
Aligot : Stage 4
Then stir until the cheese is completely melted.

Repeat this operation until all the cheese has been incorporated.

Stage 5
Aligot : 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
Aligot : 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.
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 recipe180 RDI=70 %990 RDI=90 %780 RDI=120 %11,730 RDI=590 %49,120 RDI: 590 %
Per 100 g20 RDI=9 %130 RDI=10 %100 RDI=20 %1,560 RDI=80 %6,550 RDI: 80 %
Per person50 RDI=20 %250 RDI=20 %200 RDI=30 %2,930 RDI=150 %12,280 RDI: 150 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
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)
Other recipes you may also like
Salmon and leek fondue tart
Salmon and leek fondue tart
This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it!
March 6th 202060 K 50 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011298 K4.2 1 hour 4 min.
Meringues
Meringues
A very simple recipe but which always impresses.
June 10th 2019409 K4.5 4 hours 20 min.
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
February 21th 2011325 K3.8 25 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15th 20182.81 M 23.4 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page