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Has anyone ever made Aligot ?

I read about "aligot" in a guide to bistros in Paris, as a regional specialty in the Lozere region of France. It's basically garlic and cheese mashed potates. Here is a link:
http://www.toomanychefs.net/archives/...
Has anyone one ever had this or made it? It looks un appetizing, but It sounds delicious.

 
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  1. lol, that picture doesn't do it justice.

    it's rich and creamy and delicious. i've served it in fingerling potato "skins", and it's to die for with a nice dry white wine. the garlic is optional (depending on the town) and the right cheese is critical.

    1. Yes! Never knew what it was called (one of my dinnermates ordered for us), but I had it in an Auvergne-style restaurant and it was definitely to die for. Buttery, cheesy, melt-in-your-mouth delicious. I followed your link and doubt I could find the cheese here, but if you can --go for it.

      1. From the photo, it looks like something found in Yellowstone Natl Park.

        1. I had it in Paris and it is to die for. If you love potatoes, this will send you out of this world. I'd like to know what cheeses can be substituted as it's very hard to find the one called for in the recipe.

          1 Reply
          1. re: wyf4lyf

            I'm curious about a cheese sub, too. It looks like tomme is a semi-soft, aged, cow's milk cheese. The picture looks like a Brie (with the white rind), but I'm guessing tomme is firmer and milder than that.

          2. Yes, I have made it. It was on the menu. After the potatoes (yukons for their golden color) are riced, add the remaining ingredients over the stove, and stir like a maniac, to bring out the glutens in the potato, giving it the thick, gooey consistency.

            1. I had it at the Grocery this past Saturday. It was magic. Pure confectionary potato cheesy masterpiece. My husband and my friend sighed when I put my fork through it.

              1. Yes but we are in America.

                1. Main reason it is so difficult to duplicate is use of CURDS of cantal is essential.
                  Very difficult to get. Was blessed and was taught by Michel Bras in Laguiole
                  some years back. Always get it in France, but only the curds create the elasticity
                  you are looking for. Without them just cheese and potatoes

                  3 Replies
                  1. re: Delucacheesemonger

                    so this cheese cannot be found in america?

                    1. re: Delucacheesemonger

                      Mon vieux (or ma vielle) there is no such thing as "just" cheese and potatoes!

                      1. re: oakjoan

                        Of course cheese and potatoes in almost any way is wonderful, gratin dauphinois, even with sweet potatoes, tartiflette with reblochon or muenster, fabulous, but for aligot you need the cantal curds, reg curds can give the elasticity, like mozzerella curds, but add something with power for flavor

                    2. If you are interested in Aligot the recipe is here

                      http://www.frenchentree.com/tarn-avey...

                      I tried it once but it is very difficult to get the texture right!

                      1. obviously the gluten and consistency are different from mashed potatoes - they seem like they'd be almost gluey... for those that have had them, are they at all tough to break down by chewing or does the cheese make them more melt in your mouthy?