A Little History on the Side
Aligot dates back to medieval times, when monks and pilgrims travelling the Way of Saint James (Chemin de Compostelle) passed through the region. The local monks would serve a hearty mixture of bread and melted cheese to revive the weary travellers. Over time, bread was swapped for potatoes (which only arrived in France in the 18th century), and the irresistible version we know today was born.
So in a way — Aligot is holy food, blessed by monks, sanctified by cheese!
Starchy potatoes (smooth as silk — no lumps allowed!)
Tomme fraîche cheese (or Cantal jeune if you can’t find it)
Butter
Warm milk or cream
A generous dose of garlic
Traditionally served with grilled sausages, roast pork or beef, but honestly — I’d happily eat a whole bowl of it on its own.
Classic Aligot Recipe (Serves 4)
1 kg (2.2 lbs) starchy potatoes
250 g (9 oz) Tomme fraîche or Cantal jeune
50 g (3.5 tbsp) butter
150 ml (2/3 cup) warm milk or cream
2 cloves garlic, finely minced
Salt & freshly ground pepper
Boil potatoes in salted water until very soft. Drain.
Mash smoothly off the heat.
Stir in garlic, butter and warm milk/cream.
Add cheese over low heat, stirring and pulling until glossy and stretchy.
Serve immediately — Aligot waits for no one!
For a more rustic “set and forget” take:
Add potatoes, garlic, butter and milk/cream to slow cooker.
Cook 4–5 hrs Low / 2–3 hrs High.
Mash in the pot, then stir in cheese and leave on Warm until melty and gooey.
Not quite as stretchy — but every bit as comforting.
What to Serve With Aligot?
Aligot is rich, so it’s best paired with something simple and savoury that lets the cheese shine. Here are some perfect companions:
Grilled Toulouse sausages – the most traditional pairing
Pork loin or roast belly with crackling
Confit or roast duck legs
Steak or bavette, cooked rare and sliced
🥓 Charcuterie
🥬 Vegetables (for a touch of virtue)
Roasted carrots or parsnips with honey and thyme
Steamed green beans tossed in butter
Garlic mushrooms in a pan with parsley
A crusty baguette for scooping up every last stretchy strand
Pickles or cornichons to cut through the richness
And if you really want to live like a pilgrim king: a fried egg on top — pure joy!
What to Drink With Aligot?
You need something that can stand up to all that richness without overpowering it. Try:
White Wine: Côtes du Jura Chardonnay or Savagnin — slightly nutty and beautifully balanced with cheese.
Red Wine: A light Côtes d’Auvergne or Marcillac (local to Aveyron) with soft tannins.
Or go full pilgrim-mode: A glass of cider fermier (rustic farmhouse cider) works wonderfully too.
