Back أليغو (طبق فرنسي) Arabic Aligot Catalan Aligot Danish Aligot German Aligot Spanish الیگوت Persian Aligot French אליגו HE Ալիգո Armenian Aligot ID
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| Place of origin |  France |
|---|---|
| Region or state | Occitanie |
| Main ingredients | Mashed potatoes, butter, cream, cheese (Tome de Laguiole or Tome d'Auvergne), garlic |
Aligot[1][2] (Occitan: Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Occitanie) region in the southern Massif Central of France.[3] This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.
- ^ Vongerichten, Jean-Georges; Bittman, Mark (2000). Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication. ISBN 0767903609.
- ^ "Martha Stewart - Aligote on Toast". 19 April 2012. Retrieved 9 January 2017.
- ^ Cite error: The named reference
laroussewas invoked but never defined (see the help page).
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