Cheese & Potato Purée


Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Aligot is a peasant dish from the Auvergne region of France and makes hearty and sustaining cold-weather fare. In some areas garlic is traditionally included. It’s very good served with sausages, braised meat or even, less conventionally, with fish - see the recipe for Saffron-grilled Cod Fillet with Aligot and Beurre d’Escargot.