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.
126 K 4.2/5 (25 reviews)
1 hour 20 min.
Easy
8 people
4 IngredientsLast modified on: April 5th 2012
For 8 people, you will need:
1 kg 
500 g cheese
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 1 kg potato purée. (Note that the French potato purée is more liquid than British-style mashed potatoes).
Stage 2 - 5 min.
Cut 500 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 | 360 RDI=140 % | 1,990 RDI=190 % | 1,570 RDI=240 % | 23,470 RDI=1,170 % | 98,240 RDI: 1,170 % |
| Per 100 g | 20 RDI=9 % | 130 RDI=10 % | 100 RDI=20 % | 1,560 RDI=80 % | 6,550 RDI: 80 % |
| Per person | 50 RDI=20 % | 250 RDI=20 % | 200 RDI=30 % | 2,930 RDI=150 % | 12,280 RDI: 150 % |
How much will it cost?
- For 8 people : $6.40
- Per person : $0.80
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: Sausage and mashed potatoes, Upside-down Parmentier, Hachis parmentier, Potato and two ham gratin, Chicken Brussels pie, ... See them all 15
Cheese
Like these other recipes: Crispy potato galette with leeks, Asparagus and spinach gratin, Filo leeks and cheese tart, Kérinou slices, Brussels-Bombay salad, ... See them all 30
Pepper
Like these other recipes: Rabbit with mustard, Tzatziki, Terrine of foie gras, Rillettes stuffed mushrooms, Polenta, ... See them all 635
Salt
Like these other recipes: Lemony cabbage and potato salad, Langoustine gratin, Parcels of fish fillet in spinach, Arizona cupcakes, Sliced chicken with mushrooms and broccoli, ... See them all 661
Other recipes you may also like
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011542 K4.6 1 hour 35 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010303 K 14.2 15 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.22 M 23.8 6 hours 30 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread. October 13th 2010398 K4 6 hours 30 min.
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings. October 19th 2010537 K4.3 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.