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Authentic Aligot Recipe
Aubrac, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Cheesy mashed potatoes aligot dates back to the 12th century when it was invented by monks who initially made it with bread and not potatoes. Today, this once peasant dish is traditionally made with potatoes, tomme fraîche, crème fraîche, garlic, salt, and pepper. The preparation is simple and starts with cooking potatoes and garlic. The cooked potatoes are then passed through a ricer and mixed with crème fraîche until it turns into a sticky mass. Finally, grated tomme is added, and everything is mixed continuously over low heat for at least 10 minutes until the cheese has melted and you have a mass that falls off the spatula in long stretchy strands. Because it doesn’t have a pronounced flavor, aligot is usually paired with sausages or steaks but works well atop a bed of polenta or as a side to roasted vegetables.
Pair with
Serve With
Cooking tips
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potatoes
Starchy varieties are preferred because the more a potato has starch, the easier and more fully it will absorb the cheese, and the resulting aligot will have more elasticity. Therefore, it is a good idea not to peel the potatoes before cooking, as the skins will help them retain more starch. Once cooked, rub the potatoes in a cloth to easily peel the skins. If you do not have starchy potatoes, waxy ... Read more -
cheese
Tomme fraîche is the traditional choice. It is a mild, unsalted, hard-pressed curd that melts extremely well and turns stringy upon melting. However, tomme fraîche is hard to come by outside France, so you will most likely need a substitute. This substitute cheese should not have a strong flavor; if it comes with a rind, it should be removed. Some of the cheeses that could replace tomme fraîche are ... Read more -
crème fraîche
The traditional recipe calls for crème fraîche, but heavy cream and milk are often used instead. If heavy cream or milk is used, it’s recommended to heat it a bit before adding it to the potatoes. -
butter
The traditional recipe doesn't call for butter, but some recipes will include it. However, some consider it makes aligot too heavy and calorie-rich. -
garlic
Traditionally, garlic is used to make aligot, although not every recipe calls for it. The taste should be mild and not very pronounced, yet noticeable, which is why garlic is cooked with potatoes - so its flavor can permeate the potatoes. It is discarded after cooking. When added to cooked potatoes and other ingredients, it will be too overpowering, and aligot should have a mild taste. -
seasoning
Except for garlic, salt and pepper are the only seasonings, but some recipes also call for a pinch of nutmeg. -
method
The potatoes should be cooked with garlic, so they get imbued with the garlic flavor, then passed through a food mill or a ricer to ensure a silky smooth aligot. Also, once the cheese is added to the potatoes, you must stir quickly and continually, so the cheese melts but doesn’t burn. If the potatoes are not hot enough to melt the cheese, place the pot with the potatoes over low heat and stir away,... Read more -
equipment
You don’t need any fancy equipment to make this dish. However, because the potatoes need to be silky smooth, ensure you have a ricer or a food mill on hand, although pressing the potatoes through a sieve could also produce the desired texture. Also, you will need a big wooden spatula to stir the mixture until the cheese melts and turns elastic. -
serving
A typical serving of aligot is somewhere between 200 to 500g (7 to 17.5 oz). It all depends on how hungry someone is. Aligot is traditionally served with sausages and meats, but it can also be a side to polenta and roasted vegetables. One thing purists frown upon, however, is serving aligot with a salad. They claim that they are not a good fit because one is hot and the other cold. -
leftovers
Any leftover aligot can be reheated in a saucepan over low heat or in a bain-marie if you’re afraid of burning it. Either way, the key is to reheat it slowly.
Aligot
PREP 20min
COOK 50min
READY IN 1h 10min
This traditional aligot recipe is adapted from www.aubrac-laguiole.com, the official tourist website of the Aubrac-Laguiole, home of aligot. The recipe calls for traditional ingredients, namely potatoes, garlic, crème fraîche, local cheese tomme fraîche de l'Aubrac, pepper, and salt. Optionally, you can also add butter into the mix for a richer taste.
Ingredients
1 kg (2.2 lbs) potatoes
3 garlic cloves
100g (3.5 oz) butter, optional
250g (8.8 oz) crème fraîche
400g (14 oz) tomme fraîche de l'Aubrac
salt and pepper, to taste
Preparation
Step 1/7
Wash the potatoes, then place them in a large pot of water together with garlic — the potatoes should be completely covered with water. Cook until the potatoes are fork tender.
Step 2/7
Meanwhile, grate or cut the tomme fraîche into thin slices.
Step 3/7
Place the potatoes in a cloth and rub them to remove the skins.
Step 4/7
Using a food mill or a ricer, purée the potatoes into the pot they were cooking. Discard the garlic, or purée one garlic clove with the potatoes.
Step 5/7
Place the pot over low heat, then add the butter (if using) and the crème fraîche, season with salt and pepper, and stir using a wooden spatula until thick and sticky. Do not worry about overworking the potatoes because you need as much starch as possible to release.
Step 6/7
Then, add the tomme fraîche and continuously stir until the cheese has incorporated into the potatoes and you have a sticky, silky, and elastic aligot that forms long, stretchy strands when pulled from the pot. Be careful that the cheese doesn't burn!
Step 7/7
Transfer to a warmed dish and serve immediately.
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