ALIGOT D'AUBRAC: the easy recipe

THEaligot is a culinary specialty made from mashed potatoes, fresh tome or "tome d'Aligot", cream, butter and garlic.

This traditional rural preparation of Aubrac spread in the last quarter of the XNUMXth century to other regions of the Massif Central and more widely in France in particular during the rural exodus of bougnats in Paris.

The term aligot comes from the word rouergat alicouot (or aligouot) designating this cheese dish based on potatoes and fresh tome. Aligot should not be confused with truffade, a traditional dish from the neighboring Cantal mountains. There is a variation called mozzigot, which involves mixing it with mozzarella and basil.

This dish was originally a soup prepared with broth, pieces of bread and fresh tome served by the monks of Aubrac to pilgrims crossing their mountains on the Via Podiensis, to get to Saint-Jacques-de -Compostela. The monastery of Saint-Chély-d'Aubrac having disappeared during the French Revolution, the farmers who recovered the lands of the abbey have perpetuated the tradition. It is sometimes nicknamed the “Friendship Ribbon”. A legend says that when a synod was held in Aubrac in the XNUMXth century between the bishops of Rouergue, Auvergne and Gévaudan each of them would have brought a food specialty of their own: Rouergue cheese, bread from the Haut Pays d'Auvergne and cream of milk, true Gévaudan know-how; the aligot was born from the alliance of these three ingredients.

Level of difficulty: easy
Preparation time : 15 min
Rest time : -
Cooking time : 15 min
Total time : 30 min
Ingredients: 6 people
8 large potatoes
300 g of fresh Cantal tome
2 garlic cloves, chopped
60 g butter
60 g heavy cream
15 cl milk
salt pepper


  • Cut the fresh tome into thin strips.
  • Cook the potatoes and mash them in a potato masher. Do not let cool.
  • Over low heat, combine the milk, butter, cream, garlic, salt and pepper in a saucepan. Add the tome in strips.
  • Stir constantly with a wooden spoon until the aligot forms a ribbon when lifted with the spoon.
  • Serve immediately with sausage or grilled Salers meat!

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