This Is What Aligot Is Traditionally Served With

Aligot is a smooth and oleaginous cheese and mashed potato dish. Per the blog, Life on La Lune, the other ingredients in this savory and hearty recipe include garlic, tome fraiche, and young Laguiole cheese. It is a dish whose origins can be traced to a small village in France called L'Aubrac where, in the 12th century, this meal was a staple in monasteries and served to travel tired pilgrims. It was considered a comforting meal made with broth, bread and tome fraiche, and was considered substantial enough to sustain travelers on their way to Santiago de Compostela. According to French Entrée, the bread was replaced with potatoes in the 19^th century and is very much a celebration or banquet dish. 

To make aligot, French Entrée notes that you will need arms like Linda Hamilton in Terminator 2: Judgement Day, especially, if you hope to create a light and creamy version of it — even in small quantities. So, what do you serve with a dish that boasts a base of melted cheese and mashed potatoes that looks almost like a fondue? Honestly, we could eat it all by itself, but the French are a little more sophisticated. What do they suggest?

Per French Entree, if you are vacationing in L'Aubrac, aligot is traditionally served with local sausages, spit-roast veal, lamb, or even pork. They also suggest eating it outdoors during the summer to capture the full experience is a must; however, in our humble opinion, aligot is a gastronomic encounter that should be savored any place and any time of the year. Home Sweet Sweden suggests making a "puddle" right in the center of your aligot and piling your meat right on top. They also note that vegetables are also perfectly acceptable served up with this dish. Serious Eats seconds this, recommending roasted vegetables or polenta.

Behind the French Menu notes that if you are at a restaurant that serves aligot, they will probably upgrade your meat options and offering duck or roast beef to accompany this dish. The site also suggests that the smell alone of this savory recipe must be the equivalent of the "ambrosia of the gods." But regardless if you serve it with meat or vegetables, aligot is a pretty adaptable side dish and incredible main dish. It's so good your taste buds may never want regular mashed potatoes again.