If you’ve never had aligot, now’s your moment. It’s like mashed potatoes… but taken to the next level. We’re talking super creamy, buttery and packed with melty cheese that stretches in the most satisfying way.
This dish comes from the Auvergne region of France but you don’t need a passport to enjoy it. Just a few ingredients and a little stirring and you’ve got something that feels equal parts comfort food and dinner party showstopper.
Perfect for a chilly night or when you wanna serve something a little extra with your roast chicken or steak. It’s rich, smooth and that cheesy stretch is worth every stir.
And if you’re into all things French and cozy, you’ll wanna try the French onion tart too. But let’s start with this bowl of gooey magic first.
Try other amazing French Recipes!
Why You’ll Love This Recipe
Aligot’s got everything you want in a comfort dish. It’s rich, creamy and somehow feels fancy and homey at the same time.
- Cheesy and stretchy: the texture is next-level
- Simple ingredients: just potatoes, cream, butter and cheese
- Crowd-pleaser: always gets a reaction at the table
- Quick to make: ready in about 30 minutes
- Pairs with anything: from grilled meats to crusty bread
- Cozy and impressive: great for guests or chill nights in
Once you make it, you’ll wonder where it’s been all your life.
How to Make Aligot the Right Way
Making aligot is simpler than it looks, but the order matters for that perfect texture.
Start by boiling peeled, cubed potatoes until they’re fork-tender. Mash them smooth… no lumps. While that’s happening, warm your cream and butter together so everything blends easily later.
Next, stir the warm cream-butter mix into the mashed potatoes a little at a time. Once that’s fully absorbed, add the shredded cheese gradually, stirring constantly until it melts and the mixture becomes thick and stretchy.
It takes a bit of arm work but the result? Totally worth it.
Ingredient Substitutions
No stress if you can’t find traditional French cheese. This dish still turns out ultra creamy and satisfying with a few easy swaps.
- Tomme cheese: mozzarella or low-moisture Swiss work great
- Heavy cream: use whole milk or half-and-half for a lighter version
- Butter: salted or plant-based both hold up fine
- Potatoes: Yukon Gold or Russet both give that smooth mash
- Black pepper: add a pinch of garlic powder for extra flavor
- Fresh herbs: chives or thyme if you’ve got ’em
Use what’s already in your kitchen and keep it simple.
Serving Suggestions
Aligot’s rich and cheesy so it pairs best with simple, hearty sides or mains that let it shine.
Pair it with:
- grilled steak or roasted chicken
- pan-seared sausage or pork chops
- crusty baguette or rustic sourdough
Top it with:
- a sprinkle of chives or fresh thyme
- cracked black pepper
- a drizzle of olive oil or melted butter
It’s cozy enough for a night in and impressive enough for guests. Serve it hot and watch that stretch steal the show.
Why Aligot is a Must-Try
Aligot isn’t just another mashed potato dish—it’s a comfort food classic with serious character. With roots in rural France, it takes basic ingredients like potatoes, cheese, cream and butter and turns them into something unexpectedly rich, smooth and stretchy.
It’s perfect for cold nights, special dinners or anytime you want to serve a side that feels indulgent but still approachable. Whether you’re cooking for family or hosting friends, aligot brings that wow factor without being complicated.
Once you try it, it’ll earn a permanent place in your go-to recipe lineup.
The Ultimate French Aligot Recipe
This French aligot is a rich and indulgent dish made with creamy mashed potatoes and a generous amount of melted cheese. It’s perfectly stretchy, smooth, and absolutely satisfying, making it a beloved comfort food for many.
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 10 ounces Tomme cheese or mozzarella, shredded
- Salt to taste
- Black pepper to taste
Instructions
- Boil the Potatoes: In a large pot, cover the cubed potatoes with water, add a pinch of salt, and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Mash until smooth and creamy.
- Heat the Cream and Butter: In a saucepan, heat the heavy cream and butter over low heat until the butter is melted and the mixture is warm.
- Combine Ingredients: Gradually add the cream mixture to the mashed potatoes, stirring until well combined and creamy.
- Add the Cheese: Stir in the shredded cheese until melted and the aligot is stretchy. Season with salt and black pepper to taste.
- Serve: Spoon the aligot into bowls and enjoy while warm, perhaps alongside a hearty meat dish or as a comforting stand-alone.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 380kcal
- Fat: 25g
- Protein: 10g
- Carbohydrates: 35g
Storage & Reheating Tips
Aligot’s best fresh but you can totally save the leftovers and still enjoy that creamy goodness later.
Storage:
Let it cool, then store in an airtight container in the fridge for up to 3 days.
Reheating:
Warm it slowly on the stove over low heat, adding a splash of milk or cream to bring back the stretch. Stir often so it doesn’t stick.
Freezing:
Not ideal. The texture changes too much when thawed so it’s best to make fresh or refrigerate only short-term.
French Aligot Recipe
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 10 ounces Tomme cheese or mozzarella, shredded
- Salt to taste
- Black pepper to taste
Instructions
- Boil the Potatoes: In a large pot, cover the cubed potatoes with water, add a pinch of salt, and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Mash until smooth and creamy.
- Heat the Cream and Butter: In a saucepan, heat the heavy cream and butter over low heat until the butter is melted and the mixture is warm.
- Combine Ingredients: Gradually add the cream mixture to the mashed potatoes, stirring until well combined and creamy.
- Add the Cheese: Stir in the shredded cheese until melted and the aligot is stretchy. Season with salt and black pepper to taste.
- Serve: Spoon the aligot into bowls and enjoy while warm, perhaps alongside a hearty meat dish or as a comforting stand-alone.
