Aligot is a dish traditionally made in the south of Auvergne (Aveyron, Cantal and Lozère) region of France made of melted Tomme cheese blended into mashed potatoes, often with some garlic. Other cheeses - usually not fully ripe - can be substituted for Tomme cheese. The dish is ready when it develops a smooth, elastic texture. In France, sometimes a large amount is made in a huge pot and is sold fresh to those who would like to buy it at the market.

This dish was originally made from bread by monks who prepared it for the pilgrims on the way to Santiago de Compostela, but potatoes were substituted after their introduction to France, because they allowed a more desirable consistency.

[edit] References

• Aligot in Larousse Gastronomique, US edition. ISBN 0517570327

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