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Aligot

Name: Aligot
Prep time: 1 h 17 min
Total time: 1 h 17 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g potato purée; 250 g cheese; salt; pepper

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. difficulté

Easy

2.70 €

4 people

4 Ingredients

Last modified on: April 5^th 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.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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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.

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.

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=70 %	990 RDI=90 %	780 RDI=120 %	11,730 RDI=590 %	49,120 RDI: 590 %
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 %