Who invented aligot?
The Aubrac monastery in Saint Chély d'Aubrac, in what is now the Aveyron department, was on the route to Compostela. As in all monasteries, pilgrims were served food. Or rather, they were served "aliquid", Latin for "something", which gave rise to "aligot ". In this pretty, cheese-rich region, this something often consisted of a mixture of bread, broth and cheese. In the 18th century, a famine led to a shortage of grain for bread-making, so the monks came up with the idea of replacing bread with the recent novelty of potatoes. The monastery was swept away by the revolutionary storm, but the recipe remained. It was passed down through the families and became a festive dish in Aubrac and more widely in Aveyron, Lozère and Cantal.
Engraving of a pilgrim. Illustration chosen by monsieurdefrance.com: Public Domain, https://commons.wikimedia.org/w/index.php?curid=207279
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The legend of the invention of aligot.
An amusing legend has it that three bishops met at "la croix des 3 évêques" in Saint Chély d'Aubrac for a meeting , and each brought an ingredient. The bishop of Rodez brought fourme de Rouergue (Aveyron) cheese, the bishop of Saint Flour (Cantal) brought bread and the bishop of Mende (Lozère) brought cream.They mixed their three ingredients and invented aligot.
In Aubrac
Aubrac landscape. Photo chosen by monsieurdefrance.com: wgcosby via depositphotos.
Aubrac is a plateau straddling three départements: Aveyron, Cantal and Lozère, in the heart of today's Occitanie region. A fairly high plateau, with peaks well over 1,000 meters in altitude, such as Signal de Mailhebiau (1,469 meters), Puy d'Alteteste (1,450 meters) and Truques d'Aubrac (1,440 meters). A land famous for its Aubrac cows, saved from extinction by breeders as they were replaced by other cows considered more productive. Fabulous cheeses can be tasted here. It's also a land of history, spanning 1,300 km/2, with several communes offering beautiful buildings in the heart of unspoilt countryside. Aubrac is the place to go if you love the countryside, authenticity and peace and quiet.
An Aubrac cow / photo selected by monsieurdefrance.com: sablin via depositphotos
Recipe for aligot
Serves 4
Here's what you need to make a success of your aligot. Illustration chosen by Monsieurdefrance.com: studioM via depositphotos.
Ingredients for aligot
- 1.5 kg potatoes (preferably binje, or at least mashed potatoes)
- 500 g cheese (fresh Aubrac tomme).
- 150 g butter
- 25 cl heavy cream
- 2garlic cloves
- Salt and pepper (some use a little nutmeg, a pinch of knife).
The choice of cheese: the best of the best for making a true aligot is fresh Aubrac tomme (IGP ). If you can't find any, after days of searching, you can substitute fresh Laguiole tomme, Reblochon or Saint-Nectaire. Always use a young cheese.
An aligot casserole. Photo chosen by monsieurdefrance.com: myviewpoint via dépositphotos.
How to make aligot.
1 Prepare the ingredients:
Wash and peel your potatoes, then cut them into large chunks. Degerm and peel your garlic, then chop. Cut your cheese into long strips.
2 Cook the potatoes.
Fill a saucepan with water, add salt, cook the potato pieces, bring to the boil and leave to simmer (about 25 minutes).
3 Mix ingredients over heat
Take the potatoes out and mashed potato (either mash or press), then put the mashed potato in a saucepan over a low heat. Add the garlic, butter and cream, and stir. Everything needs to melt and blend. Add a little salt and pepper and bring to the boil. Leave to simmer for around 25 min, until tender.
Drain the potatoes and mashed potato them in a food mill (or potato masher). Place the mashed potatoes in a heavy-bottomed saucepan over low heat, add the garlic, chopped butter and heavy cream and stir well.
4 and finish by adding the cheese
Add the shredded cheese, continuing to stir over the heat until everything melts. Season with salt and pepper and serve.
Aligot is traditionally served with a good cooked sausage. It can also be served with local ham.
