Aligot is a cheesy potato dish originating from the Auvergne region of France. Mashed potatoes are beaten together with melted cheese (usually Tomme de Laguiole), plenty of butter and garlic, resulting in a luxurious, stretchy texture. Comfort food at its best, aligot is rich and silky, with a pleasant tangy flavour from the cheese. A perfect example of the power of combining simple ingredients to make a well-balanced dish, aligot is best enjoyed with hearty, rustic meat dishes or on its own with a lemon-dressed salad.
Aligot pairs beautifully with a range of robust dishes, making it a versatile side. It is commonly served alongside grilled sausages, such as Toulouse sausage, and rich, roasted meats like beef or lamb, which balance the creamy texture of the aligot. It also goes well with a classic cassoulet, where its rich, cheesy depth enhances the cassoulet’s complex flavours.
The best cheeses for making Aligot are those that melt smoothly and have a tangy flavour, such as Tomme de Laguiole, Tomme de Savoie, or Cantal. These cheeses are ideal because they melt evenly and blend well into the mash, creating the dish's signature creamy, elastic texture. Tomme de Laguiole, in particular, offers a balanced flavour profile with a slightly nutty and earthy taste that complements the potatoes without overpowering them. To enhance aligot further, incorporate additional ingredients like roasted garlic for a more complex flavour, or a splash of cream to increase its richness. Fresh herbs, such as chives or thyme, can also be added for a burst of freshness and colour.
Peel the potatoes and cut them into even chunks
Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork
Drain the potatoes and return them to the pot. Mash the potatoes until smooth using a potato masher or ricer
In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for about 1 minute, until fragrant but not browned. Pour the garlic butter into the mashed potatoes and mix well
Gradually add the milk to the mashed potatoes, stirring continuously. Tear or chop the cheese into small pieces and fold it into the potatoes, continuing to stir until the cheese is fully melted and the mixture is smooth and elastic
Season with salt and freshly ground black pepper to taste. Serve the Aligot warm as a side dish with your favourite meats or enjoy on its own
To store leftover aligot, first allow it to cool to room temperature to prevent condensation from forming in the container. Transfer the aligot to an airtight container or cover the dish tightly. Store it in the refrigerator for 3 to 4 days.
For longer storage, aligot can be frozen. However, the texture may change slightly upon thawing and reheating. To freeze, place in a freezer-safe container, ensuring it’s well-wrapped, and use within 2 to 3 months. Thaw overnight in the refrigerator before reheating as usual.
When reheating, gently warm the aligot in a saucepan over low heat, stirring occasionally to restore its creamy consistency. You may need to add a splash of milk or cream to help loosen the mixture if it has thickened. To reheat aligot in the microwave, add a dash of milk or cream to the aligot in a microwave safe container, then cover with a lid or plate to retain moisture and microwave on medium power at 30 second intervals. Stir thoroughly after each interval, adding more milk or cream if needed, until the aligot is heated through and smooth.
Aligot is representative of the simplicity and rich flavours that define traditional French cuisine and as a comfort food it's hard to beat! Once you've mastered your aligot, why not explore more rustic French cuisine, such as this confit duck leg and Toulouse sausage cassoulet, or this fennel and borlotti bean version.
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