Aligot is a typical Auvergne dish! Made from melted Tomme de Salers cheese blended with mashed potatoes, milk and a bit of garlic, this dish takes its origin in the southern Massif Central of France.
This dish was prepared for pilgrims on the way to Santiago de Compostela who stopped for a night in that region. According to legend, aligot was originally prepared with bread, and potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish and it is still cooked by hand in Aveyron homes and street markets.
It is a great side to your Toulouse sausages, and goes well with a glass of red wine.
Producer: Homemade by Beillevaire
Ingredients: Tomme de Salers (raw unpasteurized cow milk), potatoes, milk, cream, butter, garlic, salt, pepper.