ALIGOT (CHEESY MASHED POTATO)
Aligot, a French dish that combines the creamy mashed potatoes with the irresistible gooey cheese. A pure bliss on a plate!
Aligot: An Emblem of Aubrac’s Splendor
This iconic dish, reminiscent of a luscious mashed potato, hails from the heartland of gastronomy, the beautiful Aubrac region of my beloved France. As the chilly winds of winter sweep through the countryside, our longing for warmth and comfort intensifies. Aligot embodies the essence of winter and brings a touch of French style to any festive table.
From Aubrac’s Bountiful Land
This rugged land, known for its lush meadows and grazing cattle, provides the essential ingredients that lend aligot its distinctive character. By combining the humble potato, abundant in the region’s fertile soil, with the pungent allure of melted Tomme cheese and the rich creaminess of butter, aligot becomes a celebration of the land’s bounty and a testament to the culinary ingenuity of its people.
Monastic Mastery
In the tranquil ambiance of the Aubrac monasteries, the inception of Aligot came to fruition. It was within these sacred walls that the culinary alchemists of old combined humble ingredients to create a dish that would later become a gastronomic legend.
Tracing Aligot’s Ancient Origins
Legend weaves another tale, transporting us back even further in time to the year 590, where a fortuitous meeting near Aubrac set the stage for the birth of Aligot. In this fateful encounter, three eminent bishops, representing their respective regions, each brought forth a culinary treasure. The bishop of Auvergne presented a loaf of crusty bread, the bishop of Mende carried an exquisite cheese, and the bishop of Rodez unveiled a sack of potatoes, a novelty yet to be fully appreciated.
Aligot Takes Center Stage
Imbued with a spirit of culinary collaboration, these esteemed clergymen embarked on a remarkable experiment, merging their offerings in an act of culinary harmony. As they deftly combined bread, cheese, and potatoes, a transformative alchemy occurred, giving birth to the melodic masterpiece we now know as Aligot.
Aligot and Côtes d’Auvergne Madargues
For the aligot experience, allow me to introduce Côtes d’Auvergne Madargues : a lovely red wine from the renowned Loire Valley.
The art of winemaking in Côtes d’Auvergne finds its exclusive expression within the scenic embrace of the Puy-de-Dôme. Within this revered region, five distinct vineyards weave a viticultural excellence: Madargue, Châteaugay, Chanturgue, Corent, and Boudes. Each vineyard brings forth its unique character and nuances.
As each sip unfolds, it reveals luscious black fruits, a melange of spices, and a subtle hint of licorice.
Madargue benefits from its proximity to the resplendent town of Riom, an architectural gem located a mere 10 kilometers north of Clermont-Ferrand. It is within this magnificent setting that Madargue’s vineyards flourish, nurtured by a sandy and green clay terroir that bestows balance, structure, and a distinctive character upon the wines.
Madargue’s Vinicultural Heritage
The recorded history of viticulture in this region traces its roots to the 5th century. Throughout the Middle Ages, the art of grapegrowing continued to flourish, and the wines that emanated from Madargue captured the hearts of connoisseurs, including the discerning palates of royalty. Notably, Louis XVI himself became a devoted enthusiast, savoring the wines of Madargue as a testament to their regal pedigree.
As you embark on your aligot adventure, let the warmth of winter and the spirit of Aubrac guide you. Immerse yourself in the comforting envelop of this quintessential French dish beautifuly paired with a Côtes d’Auvergne …
All things cheesy
You may wish to discover some French comfort food with warm cheese :
Indulge in the cèpes mushrooms with Rocamadour cheese crumble or the baked Mont d’Or !
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
ALIGOT (CHEESY MASHED POTATO)
Ingredients
- 1 kg potatoes peeled and cut in half
- fresh Tomme cheese grated
- 250 g crème fraîche
- 100 g butter
- 2 garlic clove crushed
Instructions
- In a saucepan, cook the potatoes in a large volume of water for 20 minutes.
- Reduce the potatoes to a puree using a potato masher.
- Add the crème, butter, garlic then Tomme cheese.
- For at least 15 minutes, combine the preparation with a large wooden spoon, forming "eights", and lifting it until you obtain a smooth paste which detaches from the sides of the saucepan.
- Stretch the preparation as much as possible so that the cheese is fully integrated into the puree.
- To serve in each plate, lift a large ribbon of aligot and cut it with scissors if necessary.
- Enjoy with a nice salad!
Notes
