This Recipe includes
|Tomme d’Auvergne cheese (you can also use a combination of gruyère and mozzarella if you can’t find Tomme d’Auvergne)|
|Heavy cream (or Philadelphia cream cheese)|
|Salt and pepper|
Why we love it
If you have visited France in winter, you have to may have tried a wonderful dish called “aligot” (pronounced ali-go). It is a dish made from cheese blended into mashed potatoes, with plenty of cream and crushed garlic mixed in.
It originates from the L’Aubrac area in the southern Massif Central in the Occitanie, but has become a popular dish all over France, especially in winter.
Aligot is basically like a cheese fondue, except slightly thicker because of the mashed potato in it. The cheeses in the recipe are traditionally made with the Tomme de Laguiole (Tomme fraîche), or Tomme d’Auvergne cheese.
Tomme isn’t the easiest to find so other cheeses like the gruyère, cantal, and mozzarella are sometimes used as well.
What to serve with it?
Aligot is often served with the sausages or baked pork chops, or even smoked ham. You can also add a green vegetable likes cooked peas, broccoli or green beans to round off the meal.
What drinks to serve with it?
Can you store it?
Aligot is not a dish that keeps well, as the cheese will accumulate moisture. It can be kept in the fridge for a day or so, but may lose some of its elasticity. I would not recommend putting it in the freezer.
Similar potato recipes
- Lyonnaise potatoes
- Gratin Dauphinois
- Cheesy potato egg scramble
- Mushroom and potato gratin
- 4 to 5 medium potatoes, peeled and quartered
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1½ pounds of Tomme d'Auvergne (or use a combination of gruyère and mozzarella)
- pinch of salt and pepper
- Peel the potatoes and cut them into quarters.
- Place the potatoes in a medium pot and add enough cold water to cover by 2 inches along with a teaspoon of salt.
- Boil the potatoes over high heat and cook around 15 minutes until the potatoes can be easily pierced with a knife.
- Purée the potatoes finely using a hand blender, food mill, or food processor.
- In the same pot, over low heat, stir in the garlic, cream, salt, pepper.
- Add the cheese slowly into the pot, stirring and mashing the potatoes and cheese together as you go.
- Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella.
- Serve while warm.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 56mgCarbohydrates: 48gFiber: 5gSugar: 4gProtein: 7g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !