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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.

65,9414.2/5 for 24 ratings

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

Change for:

Measures:

How long does it take?

Time required

Preparation	Start to finish
1 hour 17 min.	1 hour 17 min.

Keeping:

A few days in the fridge in a sealed container.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 3.52 €
Per person : 0.88 €

Note : These prices are only approximate

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And to drink?: A red wine such as a Côte d'Auvergne, made from Pinot Noir grapes.

Source

Home made

More recipes?

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, Oxtail Parmentier, Potato and two ham gratin, Upside-down Parmentier, Fried rillettes, ... All
	Cheese: You can check-out other recipes which use it, like for example: French toast "cordon bleu", Winemaker's toast, Warm cauliflower salad with two cheeses, Pan-baked hash brown (Hash-brown casserole), Sliced cauliflower with 3 cheeses, ... All
	Salt: You can get more informations, or check-out other recipes which use it, for example: Salade Niçoise, Dublin fruit scones, Fisherman's Ragout, Blanquette of veal, Fillet of beef in a rosemary crust, ... All
	Pepper: You can get more informations, or check-out other recipes which use it, for example: Filo leeks and cheese tart, Creamy spinach and potato gratin, Lille style chicken, Fillet of beef in a rosemary crust, Small cheese and bacon rolls , ... All

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