Aligot is much more than a simple dish: it is a true Auvergne culinary tradition that warms the body and the soul. With its rich flavors of cheese and potatoes, it is sure to delight your taste buds. In this article, we will guide you through the steps necessary to prepare this essential dish, while sharing some secrets to ensure success. Get ready to dive into the tasty world of aligot!
Ingredients to prepare a traditional aligot
To make this iconic recipe a success, you need to gather quality ingredients. The simplicity of the aligot is based on the choice of raw materials. Here is the list of essential ingredients:
- 1 kg of potatoes with floury flesh (like Bintje, Caesar, Manon or Marabel)
- 400 g of fresh volume of Aubrac
- 25 cl of sour cream
- Salt and pepper
Preparation time: 30 minutes
Cooking time: 20 minutes
The steps to concoct a creamy aligot
To make an aligot worthy of the name, follow these easy steps. It all starts with the preparation of the potatoes, which are at the heart of this recipe:
Peel the potatoes and cut them into uniform sized pieces. Place them in a large pot of salted water and cook for about 20 minutes until tender.
Once cooked, drain the potatoes carefully and return them to the hot pan. Mash them using a potato masher or a fork until you obtain a smooth puree.
Add the crème fraîche, as well as a pinch of salt and pepper, mixing well. You should get a creamy and velvety puree.
Finally, cut the fresh tome into small pieces and add it to the still hot puree. Mix vigorously until the cheese melts completely, creating that elastic texture characteristic of aligot.
Serve your aligot immediately, gently pulling it with a spatula to form beautiful strands of melted cheese. For an even more indulgent touch, don’t hesitate to accompany it with grilled Toulouse sausage or other fine local charcuterie.
The secrets to perfect aligot
To master the art of aligot, it’s essential to choose the right ingredients. The quality of the potatoes is paramount; opt for floury varieties like Bintje, which will produce a light and airy mash.
Fresh tome cheese is also a crucial element. Make sure it’s fresh, as an overly aged cheese won’t bring the dish the ideal texture. Did you know that fresh Aubrac tome cheese is the basis for Laguiole AOP cheese? This shows how much the choice of cheese influences the final result. Finally, to achieve that famous “ribbon,” don’t hesitate to mix vigorously and incorporate air into the mixture. Don’t be shy, roll up your sleeves and let yourself be carried away by the joy of cooking! Food and Wine Pairings with Aligot When it comes to pairing aligot, the choice of wine plays an essential role. If you’re serving this dish on its own, a white wine with good acidity is ideal to balance the creaminess of the cheese. White wines from the Jura or a white Burgundy pair perfectly.
If you’re serving it with sausages, opt for local red wines, such as those from the Auvergne region, or choose neighboring appellations such as Marcillac or Cahors. In Search of the Perfect Aligot at a Restaurant
While making aligot at home is an exciting adventure, some prefer to enjoy this festive dish at a restaurant. If you don’t have the chance to visit Auvergne, head to
Partie de Campagne , located in the 12th arrondissement of Paris, a must-see for discovering traditional aligot. Here’s the address to get there directly: Partie de Campagne 36 Cour Saint-Emilion, 75012 Paris, France https://www.partiedecampagne.com/