Aligot is a French potato and cheese dish, similar to fondue, traditionally made with tomme cheese. It is believed to have been created by monks in the Aubrac region of France and is often served as a side dish with sausages or meat.
Aligot is a rich potato and cheese dish, somewhat like fondue in texture and taste, that is usually served alongside sausages or another type of meat. It is associated with the Aubrac region of south-central France and is believed to have been created by local monks. Aligot is prepared by cooking boiled potatoes, mashed with cheese, sour cream, butter and seasonings. While adaptations of this dish call for various cheeses, aligot purists argue that only the French cheese family known as tomme is acceptable.
With its warming flavor and rich, creamy texture, aligot is considered by many to be a “comfort food.” Because the cheese it contains gives it a soft, ribbon-like quality, the dish bears some resemblance to fondue. Unlike fondue, however, it is usually served as a side dish rather than a main course. In France, it is often accompanied by local pork sausages or another type of meat, such as beef.
The history of aligot is usually traced back to the Aubrac region of central France. It is widely believed that the dish was first conceived by the monks of this region, who sought to create a meal using inexpensive local ingredients. The dish gained popularity when these monks served it to pilgrims who stayed at their monastery during their pilgrimages. Following their pilgrimages, these people introduced the dish to their home regions.
Making aligot is a fairly simple process. First, the peeled potatoes are boiled and mashed. The mashed potatoes are then combined with sour cream, butter, garlic, salt and pepper in a large saucepan that has been placed over a low heat. Finally, grated or cubed cheese is added and the mixture is whipped until the cheese has melted and the ingredients have reached a uniform and elastic consistency.
Many adaptations of the traditional aligot recipe allow cooks to use cheeses such as mozzarella or cheddar. Purists argue, however, that these adaptations cannot be considered true aligotes. To properly prepare this dish, they argue, only tomme cheese can be used. This cheese is associated with the French Alps, although some artisanal cheese makers in other regions and countries make their own versions. While there are many varieties of tomme, most melt well, making them ideal for use in a creamy dish.
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