Name: Aligot from the Aveyron
Prep time: 20 min
Cook time: 45 min
Yield: 6 people
Cuisine: Auvergne
Ingredients: 1,2 lb ofBintje potatoes (or another variety with tender flesh); 600 oz offresh Cantal cheese; 3 crème fraîche; 75 oz ofbutter; 1 garlic; salt

Aligot from the Aveyron

side dishes cheese traditional cuisine

Updated on 29 December 2025 by

ratatouille

9 reviews 4.1 : Very good

Cuisine

Auvergne

Diet

Vegetarian

Level

Easy

Preparation

20 minutes

Cooking

45 minutes

Here is the recipe for Aligot from the Aveyron region, as passed down to me by the mother of a friend from the area.

This Aligot must be cooked in a heavy-bottomed pot.

It’s served on a warming plate and pulled into long strands right in front of the guests without delay!

For

people

Add to shopping list

2.6 lb of Bintje potatoes or another variety with tender flesh
21.2 oz of fresh Cantal cheese
3 crème fraîche
2.6 oz of butter
1 garlic
salt

1
Peel the potatoes and boil them in salted water as you would for mashed potatoes. Drain them and mash them with a potato masher.
2
Add the butter and stir it in with a wooden spatula while keeping the purée on the heat.
3
Once the butter has melted, remove the pan from the heat and stir in the crushed garlic, then gradually add the Cantal cheese, cut into thin strips, lifting the mixture from the bottom with a spatula and stretching the aligot as you go.
4
Add the cream, continue cooking for a total of 10 to 15 minutes, returning the pan to the heat from time to time.