Aligot

Aligot () is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made on the high plateau of Aubrac (part of the Aveyron, Cantal, and Lozère departments) in the southern Massif Central of France. This dish is a common sight in Auvergne restaurants.

==Background== Traditionally made with fresh tomme de Laguiole (tomme fraîche), or tomme d'Auvergne cheese, aligot is highly appreciated in the local gastronomy with thick Toulouse sausages or roast beef. Other cheeses are sometimes used in place of fresh tomme, which is hard to get by as it should ideally be used in the days following its making, or else it will be too strong in taste. The choice of cheese is important, and strongly affects the result. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. Floury potatoes are preferable, rather than waxy.