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What is aligot and what does it taste like?
Aligot, also known as Pommes Aligot, is a delicious dish that takes mashed potatoes to a whole new level of deliciousness. This spongy, cheesy and slightly sticky creation is unlike any other mashed potato dish you’ve ever had. If you’re a fan of comfort food and enjoy indulging in rich, cheesy flavours, then aligot is definitely a dish worth trying.
The origins of Aligot
According to historical accounts, aligot was first created by monks in southwest France who served it to hungry pilgrims. They combined mashed potatoes with plenty of cheese to create a hearty and satisfying dish that would warm the pilgrims from the inside out. Over time, aligot gained popularity and became a much-loved culinary delight, renowned for its unique characteristics and irresistible taste.
Ingredients and preparation
To make a traditional aligot, you’ll need potatoes, cheese, butter, thyme, salt, garlic and freshly ground black pepper. The recommended cheese is Tomme, a nutty, mild French cheese. However, if you can’t find Tomme, you can easily substitute Gruyere or mozzarella. The potatoes of choice are Yukon Golds, renowned for their creamy texture and rich flavour.
To achieve the perfect consistency, use a ricer or food mill to mash the potatoes. This will ensure a smooth and light texture before the generous amount of cheese is added. It is the cheese that gives Aligot its characteristic stretchy and gooey texture, making it a pleasure to eat and a feast for the eyes. The addition of butter, thyme, salt, garlic and black pepper enhances the flavours and adds depth to the dish.
Aligot as a side dish
Aligot is a versatile side dish that goes well with a variety of main courses. Whether you’re serving it with roast chicken, grilled steak or even as a side dish at Thanksgiving or Christmas, aligot adds a touch of decadence to any meal. Its creamy, cheesy nature makes it the perfect comfort food, satisfying both your taste buds and your craving for something indulgent.
Aligot: More than just mashed potatoes
Some aficionados describe aligot as more reminiscent of fondue than a traditional potato side dish. The combination of potatoes and cheese creates a harmonious blend of flavours that is both comforting and addictive. The dish is known for its ‘cheese pull’, where the stretchy cheese creates an Instagram-worthy moment. So don’t forget to capture the perfect cheese pull before you dig in and enjoy!
Conclusion
Aligot is a culinary gem that takes mashed potatoes to new heights. Its stretchy, cheesy and decadent nature makes it a popular comfort food, perfect for cold winter days or as a special addition to your holiday table. Whether you’re a cheese lover or just looking for a hearty and satisfying dish, aligot is sure to leave a lasting impression. So gather your ingredients, prepare your ricer or food mill and get ready to experience the irresistible taste of aligot.
FAQS
What is Aligot?
Aligot is a dish made from mashed potatoes combined with copious amounts of cheese, resulting in a stretchy, cheesy and indulgent creation.
Where does aligot come from?
Aligot originated in southwestern France and was created by monks who served it to pilgrims as a hearty and warming meal.
What cheeses are traditionally used in aligot?
The traditional cheese used in Aligot is called Tomme, a nutty and mild French cheese. However, gruyere or mozzarella can be used as a substitute if tomme is not available.
Can aligot be served as a side dish?
Yes, Aligot is often served as a side dish. It pairs well with various proteins and entrees, adding a touch of decadence and flavor to the meal.
How do I get the perfect texture for aligot?
To achieve a smooth and light consistency for Aligot, it is recommended to use a ricer or food mill when mashing the potatoes. This ensures that the cheese blends seamlessly with the potatoes, creating a creamy and stretchy texture.
Is Aligot more like mashed potatoes or fondue?
Aligot is often described as being more like fondue than traditional mashed potatoes. Its generous amount of cheese gives it a stretchy and gooey texture, making it a unique and delicious culinary experience.