Best 4 Aligot Recipe Tasty Recipes

**Aligot: A Unique and Indulgent French Dish**

Aligot, a quintessential dish of the Aubrac region in southern France, is a delightful blend of mashed potatoes, cheese, and garlic, resulting in a luscious, stretchy, and flavorful masterpiece. Aligot is a true celebration of the region's rich culinary heritage, showcasing its finest ingredients and showcasing the expertise of its people. While the traditional recipe forms the heart of this dish, there are also variations that incorporate additional elements, each offering its own unique twist on this classic.

**Aligot Recipe Variations:**

1. **Traditional Aligot:** This is the classic recipe that has been passed down through generations in the Aubrac region. It features a combination of mashed potatoes, Tomme de Laguiole cheese, garlic, butter, and cream.

2. **Aligot with Sausage:** This variation adds sliced sausage to the mix, creating a hearty and protein-packed dish that's perfect for a cold winter day.

3. **Aligot with Truffle Oil:** The addition of truffle oil infuses the Aligot with an earthy and luxurious flavor, making it a special occasion dish that's sure to impress.

4. **Aligot with Herbs:** This variation incorporates fresh herbs, such as thyme, rosemary, or parsley, adding a burst of aromatic flavor to the dish.

5. **Aligot with Roasted Vegetables:** This variation features roasted vegetables, such as bell peppers, zucchini, or mushrooms, adding a colorful and nutritious element to the dish.

No matter which variation you choose, Aligot is sure to delight your taste buds and leave you craving for more. So gather your ingredients, follow the step-by-step instructions, and prepare to be amazed by this unique and indulgent French dish!

Check out the recipes below so you can choose the best recipe for yourself!

ALIGOT (CHEESY POTATOES) RECIPE BY TASTY

Aligot (Cheesy Potatoes) Recipe by Tasty image

Here's what you need: yukon gold potato, garlic, cold water, salt, butter, heavy cream, shredded cheese

Provided by Alix Traeger

Categories Sides

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 ½ lb yukon gold potato, peeled and cut into 1-inch (2 cm) pieces
2 cloves garlic, peeled
5 cups cold water
salt, to taste
½ cup butter, cubed
1 cup heavy cream
2 ½ cups shredded cheese, such as Swiss, Comté, Fontina or Gruyère

Steps:

In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
Pour in the heavy cream and stir again until combined.
Gradually add in the cheese, stirring between each addition, until completely melted.
Continue stirring the potatoes until smooth, thick, and elastic.
Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
Enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 10 grams, Fat 27 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram

ALIGOT

Aligot image

Aligot are French mashed potatoes made with lots of cheese and cream - a delicious side for special occasions.

Provided by Lena

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds potatoes, peeled
½ cup milk
½ cup heavy cream
1 pinch ground nutmeg
1 pinch ground white pepper
2 ½ cups finely grated Gruyere cheese
½ (8 ounce) container creme fraiche
2 tablespoons unsalted butter, softened
1 clove garlic, minced
1 pinch salt, or to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
Meanwhile heat milk and cream in a saucepan until warmed.
Drain potatoes and press through a potato ricer or mash. Season with nutmeg and white pepper. Pour in warm milk and cream. Add grated cheese, creme fraiche, butter, and garlic; mix until well combined and creamy. Season with salt to taste.

Nutrition Facts : Calories 743.8 calories, Carbohydrate 33.8 g, Cholesterol 189.2 mg, Fat 55.3 g, Fiber 3.9 g, Protein 30.8 g, SaturatedFat 33.6 g, Sodium 360.9 mg, Sugar 4.2 g

ALIGOT (FRENCH MASHED POTATOES)

Aligot (French Mashed Potatoes) image

This creamy mashed potato recipe (aligot) is made with creme fraiche, cheese, and garlic-butter.

Provided by Natalie Titanov

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

2 pounds potatoes, peeled
¼ cup butter
2 cloves garlic, minced
3 tablespoons creme fraiche
1 cup grated Gruyere cheese
salt and freshly ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 27.3 g, Cholesterol 54.7 mg, Fat 18.2 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 209 mg, Sugar 1.6 g

ALIGOT

Aligot image

Provided by Florence Fabricant

Categories side dish

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 6

Ingredients

1 pound boiling potatoes or white new potatoes
2 tablespoons salted butter
3/4 pound fresh uncured firm cheese, finely diced (see note)
1 small clove garlic, chopped
Salt to taste if desired
Freshly ground black pepper to taste

Steps:

Boil the potatoes until tender. Drain, cool and peel.
Roughly mash the potatoes with the butter.
Place the potatoes in a food processor, and process, adding the cheese and garlic gradually. Continue processing until the mixture has a smooth but somewhat gluey texture, so that it forms ribbonlike strands when picked up with a spoon. Add salt and pepper to taste.
Reheat briefly in a heavy saucepan, then serve.

Nutrition Facts : @context http, Calories 648, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 46 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 27 grams, Sodium 801 milligrams, Sugar 2 grams, TransFat 2 grams

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your aligot.
Use a good quality cheese. The best cheeses for aligot are those that melt well, such as Gruyère, Comté, or Fontina.
Shred the cheese finely. This will help it melt more evenly.
Use a heavy-bottomed pot. This will help prevent the cheese from sticking.
Cook the potatoes until they are very soft. This will make them easier to mash and will help the aligot to be smooth.
Stir the aligot constantly. This will help prevent it from curdling.
Season the aligot to taste. You may want to add salt, pepper, garlic, or nutmeg.
Serve the aligot immediately. It is best enjoyed when it is hot and melted.

Conclusion:

Aligot is a delicious and versatile dish that can be served as a main course or a side dish. It is also a great way to use up leftover mashed potatoes. With its creamy, cheesy texture and nutty flavor, aligot is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting dish to try, give aligot a try. You won't be disappointed!