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.
119 K 4.2/5 (25 reviews)
1 hour 20 min.
Easy
4 people
4 IngredientsLast modified on: April 5th 2012
For 4 people, you will need:
500 g 
250 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 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=50 % | 990 RDI=70 % | 780 RDI=90 % | 11,730 RDI=440 % | 49,120 RDI: 440 % |
| Per 100 g | 20 RDI=7 % | 130 RDI=9 % | 100 RDI=10 % | 1,560 RDI=60 % | 6,550 RDI: 60 % |
| Per person | 50 RDI=10 % | 250 RDI=20 % | 200 RDI=20 % | 2,930 RDI=110 % | 12,280 RDI: 110 % |
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 , Colcannon, Chicken Brussels pie, Fried rillettes, Sausage with duchess potatoes and a Mont d'Or fondue , ... See them all 14
Cheese
Like these other recipes: Poitevin twist, Sliced cauliflower with 3 cheeses, Welsh (French Welsh Rarebit), Croque-monsieur complet, Asparagus and spinach gratin, ... See them all 30
Salt
Like these other recipes: Dipping bread with cheese, Chicken breasts with tarragon, Fresh spinach with cream, Fougasse with bacon and Comté, Mont d'or in brioche, ... See them all 647
Pepper
Like these other recipes: Penne with Mushrooms, Green parsley tahini sauce, Little vegetable omelettes, Baked potoatoes with herb butter or cream , Fried egg in bread, ... See them all 623
Other recipes you may also like
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.February 13th 2022539 K4.5 1 hour 4 min.
Coleslaw
Coleslaw is a cabbage salad that is popular in North America. This version includes carrots as well.January 3rd 2014110 K 14.9 40 min.
Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.June 9th 201468 K3.8 1 hour 35 min.
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.November 7th 201872 K3 55 min.
Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.March 3rd 201960 K 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.