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.
114 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.
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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.
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 €
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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: Dauphinoise potatoes with Serano ham, Upside-down Parmentier, Oxtail Parmentier, Potato and two ham gratin, Duck Parmentier, ... See them all 13
Cheese
Like these other recipes: Sliced cauliflower with 3 cheeses, Vegetable tian, The strange gratin, Pan-baked hash brown (Hash-brown casserole), Warm cauliflower salad with two cheeses, ... See them all 29
Pepper
Like these other recipes: Panzanella, Fish fillet with preserved lemons, Tartine du pêcheur , Paté en croute (terrine in a pie crust), Leek and artichoke tart à la piémontaise, ... See them all 606
Salt
Like these other recipes: Avocado with gravlax, Tomato tart, Cabbage and cheddar quiche, Rémoulette of celeriac, Tender tuna, ... See them all 629
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