Traditional French Aligot Recipe

Ingredients

  • 1 kilogram of potatoes
  • 2 cloves of garlic
  • 1 cup of cream
  • 1/2 cup of butter
  • 400 grams of Tomme de Savoie cheese
  • Salt to taste
  • Pepper to taste

Steps and instructions

  1. Peel and quarter the potatoes.
  2. Put the potatoes in a large pot, cover with water, and bring to a boil.
  3. Reduce the heat and let them simmer for about 20 minutes or until the potatoes are easily pierced with a fork.
  4. While the potatoes are cooking, grate the Tomme de Savoie cheese.
  5. Drain the potatoes and return them to the pot.
  6. Mash the potatoes with a potato masher until they are smooth.
  7. Add the butter and cream to the pot and continue to mash until they are well combined.
  8. Peel and mince the garlic, then add it to the pot. Stir well to combine.
  9. Add the grated cheese to the pot a little at a time, stirring constantly. The cheese and the potatoes should blend together to form a smooth, creamy mixture.
  10. Season with salt and pepper to taste.
  11. Continue to stir the mixture over low heat until it is stretchy and smooth.
  12. Serve the aligot hot, directly from the pot.

Tools for making

  • Potatoes - You'll need a kilogram of potatoes for this recipe.
  • Potato masher - Use a potato masher to mash the cooked potatoes.
  • Large pot - You'll need a large pot to cook the potatoes in.
  • Grater - Use a grater to grate the Tomme de Savoie cheese.
  • Garlic mincer - A garlic mincer will be useful to mince the garlic cloves.

Recipe variations

  • Use different types of cheese, such as Gruyere or Cheddar, instead of Tomme de Savoie.
  • Add chopped herbs, such as thyme or rosemary, to the aligot for added flavor.
  • Include cooked bacon or pancetta for a savory, meaty twist.
  • Replace the potatoes with sweet potatoes for a unique and slightly sweet variation.
  • For a healthier option, substitute part or all of the cream with milk or vegetable broth.
  • Add caramelized onions to the aligot for a rich and aromatic taste.
  • For a spicy kick, mix in some finely chopped jalapenos or red pepper flakes.
  • Incorporate roasted garlic instead of raw garlic for a milder and nuttier flavor.
  • Experiment with different herbs and spices, such as paprika or nutmeg, to customize the seasoning.
  • For a vegetarian version, skip the bacon and use vegetable broth instead of chicken or beef broth.

Recipe overview

Aligot is a traditional French dish made from mashed potatoes and cheese, specifically Tomme de Savoie. This recipe will guide you through all the steps to make a creamy, stretchy, and absolutely delicious aligot at home. You'll start by boiling and mashing the potatoes, then you'll add rich butter and cream, fragrant garlic, and finally, the star of the show, the cheese. Continue to stir the mixture until it achieves a smooth and stretchy consistency, and serve it hot. This dish is a true comfort food, perfect for cold winter nights. Enjoy!

Common questions

  1. Can I use any type of potatoes for this recipe?
  2. While you can use different types of potatoes, it is recommended to use starchy potatoes like Russet or Yukon Gold for the best results.
  3. What type of cheese should I use?
  4. The traditional cheese used in aligot is Tomme de Savoie. However, you can substitute it with other meltable cheeses like mozzarella or cheddar if Tomme de Savoie is not available.
  5. Can I make this recipe in advance?
  6. Aligot is best served immediately after making it, while it is still hot and stretchy. It is not recommended to make it in advance as it may lose its texture.
  7. Is it possible to reheat aligot?
  8. While it is best to serve aligot immediately, you can reheat it gently over low heat, stirring constantly to maintain its creamy texture. Be aware that reheating may cause the cheese to become less stretchy.
  9. Can I freeze aligot?
  10. Aligot can be frozen, but it may affect the texture and consistency. When thawing and reheating, it may become slightly grainy. It is best enjoyed fresh if possible.
  11. What can I serve with aligot?
  12. Aligot is often served as a side dish with grilled or roasted meats, such as sausages, steak, or pork. It pairs well with a variety of proteins.

Serving dishes and utensils

  • Potato masher - Helps to mash the cooked potatoes easily.
  • Large pot - Used to boil and simmer the potatoes.
  • Grater - Used to grate the Tomme de Savoie cheese.
  • Garlic mincer - Useful for mincing the garlic cloves.
  • Stirring spoon - Helps to stir and combine all the ingredients in the pot.

Origin stories

Originating from Aubrac, a small area in southern France, aligot is a cherished food tradition that is deeply rooted in the region's culture. What started as a humble meal of bread, cheese, and garlic provided by monks to the pilgrims traveling through the town, transformed over time into the decadent dish we know today. The monks substituted potatoes for bread following the arrival of this new world crop in Europe, and it proved to be a splendid choice. Today, aligot is known for its smooth, fondue-like consistency, and its preparation is often a theatrical event, where the cheesy potato mixture is lifted high in the air to demonstrate its perfect elasticity. This indulgent dish serves as a heartwarming reminder of the area's past, showcasing the simple yet satisfying cuisine of Aubrac.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.