Learn how to cook Aligot, a traditional French meal from Aubrac. This recipe blends mashed potatoes and cheese into a smooth, elastic dish.
Aligot: A Traditional French Meal in Auvergne
Aligot is a dish that originates from the Aubrac plateau, a rural area spanning the Aveyron, Cantal and Lozère departments in south-central France. It is often associated with monastic hospitality, where monks would serve this hearty meal to pilgrims traveling along the Way of Saint James. Over the centuries, the dish became part of French rural food culture, especially during village gatherings and local fêtes.
Aligot is not simply mashed potatoes with cheese. It is defined by its smooth, elastic texture, achieved by incorporating Tomme fraîche de l’Aubrac, a cheese made from raw cow’s milk. This cheese is not aged and has a high moisture content, which allows it to stretch when melted into mashed potatoes.
The popularity of Aligot in France extends beyond its regional roots. Today, it is commonly served in Aveyron-style restaurants across the country. It is usually paired with saucisse de Toulouse (a local pork sausage) or roast meats, making it a staple in many rustic French meals. Aligot is also a common feature at agricultural fairs, food festivals, and family celebrations in rural France.
Ingredients and Equipment: What You Need to Cook Aligot
The essential ingredients
To prepare an authentic Aligot for 4 people, you will need the following:
- 1 kg (2.2 lbs) of floury potatoes, such as Bintje or Marabel
- 400 g (14 oz) of Tomme fraîche de l’Aubrac, cut into small strips
- 250 ml (8.5 fl oz) of whole milk
- 100 g (3.5 oz) of unsalted butter
- 1–2 garlic cloves, peeled and halved
- Salt to taste
Tomme fraîche is crucial. This cheese is mild, milky and elastic, and cannot be substituted easily. If unavailable, some chefs in France use Cantal jeune or Mozzarella and Cantal mix, but these alter the taste and texture. In Paris, Tomme fraîche can be found at La Coop d’Auvergne or specialist cheese shops. The price ranges from 18 € to 24 € per kilo (about £15 to £20 / \$19 to \$26).
Equipment
You will need a potato masher or food mill, a wooden spoon, and a large saucepan. The wooden spoon is essential to stretch the mixture without damaging its texture.
Step-by-Step Method: How to Make Aligot
1. Preparing the potatoes
Start by peeling and cutting the potatoes into large chunks. Place them in a pot with cold salted water and bring to a boil. Add the garlic cloves directly to the water for subtle flavour. Boil until the potatoes are tender, which usually takes 20 to 25 minutes.
Drain thoroughly and remove the garlic. Mash the potatoes finely with a food mill or masher, avoiding any lumps. Do not use a blender or food processor, which would make the mixture gluey.
2. Heating the mash
Return the mashed potatoes to low heat, and slowly add the butter and then the warm milk, stirring continuously. The mash should be soft but not runny.
3. Incorporating the cheese
Add the Tomme fraîche in small batches while stirring. The mixture must remain on low heat. Stir using a wooden spoon in a circular motion and stretch the mixture upwards as you go. This process is essential to achieve the characteristic ribbon-like texture. Continue until all the cheese is melted and the Aligot forms long, elastic threads. This step usually takes 10 to 15 minutes.
If the result is too firm, add a little more milk. If it becomes too soft, additional cheese can help regain texture.
How to Serve and Store Aligot
Serving suggestions
Aligot is best served immediately after cooking, when its texture is at its peak. In France, it is often served with grilled sausages, duck confit, or pork chops. It should be eaten hot and ideally shared at the table straight from the pot.
A typical portion per person is about 250 g (9 oz). It pairs well with red wines from the Marcillac or Cahors appellations.
Reheating and leftovers
Aligot does not store well for more than 48 hours in the fridge. Its texture becomes denser and less elastic over time. Reheating must be done gently over low heat, stirring continuously. Adding a splash of milk can help restore the softness, but the original elasticity is hard to recover.
Freezing is not recommended. The mixture tends to separate upon thawing and reheating, especially if made with Tomme fraîche.
Cultural and Economic Value of Aligot in France
Aligot is part of culinary identity in Occitanie and Auvergne. It reflects the agricultural traditions of the region, especially the importance of dairy production. Tomme fraîche, made with milk from Aubrac cows, is a short-supply-chain product, often sold through local cooperatives.
The dish has found new markets, particularly in ready-to-eat trays and Aligot kits, sold in French supermarkets. Packaged Aligot from brands like Régalou or La Ferme du Causse is priced between 4 € and 6 € per 500 g (approx. £3.40 to £5.10 / \$4.20 to \$6.30). However, these versions lack the stretch and freshness of the homemade version.
Aligot is increasingly presented in food events as part of “authentic French food experiences”, especially in Paris and Lyon. While not widespread outside of France, some French restaurants in London and New York feature it seasonally, especially in winter menus.
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