Aligot is a traditional French dish that combines mashed potatoes with cheese, often enhanced with garlic. This dish originates from the L'Aubrac region in the southern Massif Central of France, specifically in the departments of Aveyron, Cantal, and Lozère. Known for its smooth, elastic texture, aligot is a fondue-like dish that is a common sight in Auvergne restaurants.
What the Word Meant
The name aligot may have been derived from the Occitan word 'alicouot,' from the Latin
'aliquid,' or from the Old French 'harigoter.' This etymology reflects the dish's deep roots in the local culture and language of the region.
Before It Was “Aligot”
Originally, aligot was prepared with bread, but potatoes were substituted after their introduction to France. This change marked a significant evolution in the dish's preparation, aligning it more closely with the ingredients available in the region.
Ingredients That Changed Everything
Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and melted cheese. The choice of cheese is crucial, with tomme de Laguiole or tomme d'Auvergne being traditional options. The cheese must be mild, with a lactic tang, and melt easily to achieve the desired texture.
Stalls, Shops & First Menus
This dish was historically prepared for pilgrims on the way to Santiago de Compostela who stopped for a night in the region. Today, aligot is enjoyed at village gatherings and celebrations as a main dish, often served with Toulouse sausages or roast pork. It remains a staple in Aveyron homes and street markets, showcasing its enduring popularity.
