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Has anyone ever made Aligot ?

d
Dave Westerberg Feb 1, 2007 06:25 AM

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. hotoynoodle RE: Dave Westerberg Feb 1, 2007 06:34 AM

    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. y
      Youffraita RE: Dave Westerberg Feb 2, 2007 04:13 PM

      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. oakjoan RE: Dave Westerberg Feb 2, 2007 07:29 PM

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

        1. wyf4lyf RE: Dave Westerberg Feb 3, 2007 05:31 PM

          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
            leanneabe RE: wyf4lyf Feb 6, 2007 09:06 AM

            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. Veggietales RE: Dave Westerberg Feb 5, 2007 05:25 PM

            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. Ljubitca RE: Dave Westerberg Feb 5, 2007 05:30 PM

              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. Ljubitca RE: Dave Westerberg Feb 6, 2007 09:32 AM

                Yes but we are in America.

                1. Delucacheesemonger RE: Dave Westerberg Feb 6, 2007 09:38 AM

                  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
                    Ljubitca RE: Delucacheesemonger Feb 16, 2007 04:48 PM

                    so this cheese cannot be found in america?

                    1. re: Delucacheesemonger
                      oakjoan RE: Delucacheesemonger Feb 16, 2007 07:50 PM

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

                      1. re: oakjoan
                        Delucacheesemonger RE: oakjoan Sep 30, 2008 08:10 AM

                        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. d
                      david_uk RE: Dave Westerberg Mar 6, 2007 07:55 AM

                      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. Emme RE: Dave Westerberg Sep 30, 2008 10:10 PM

                        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?

                         
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