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Aligot is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Midi-Pyrénées) region in southern Massif Central of France.〔 This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. Traditionally made with the Tomme de Laguiole or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork.〔 Other cheeses are used in place of Tomme, including Mozzarella and Cantal.〔(【引用サイトリンク】title=Too Many Chefs )〕 The Laguiole cheese imparts a nutty flavour. Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique〔(【引用サイトリンク】title=Larousse Gastronomique )〕 gives the recipe as 1 kg potatoes, 500 g ''tomme fraîche'', Laguiole, or Cantal cheese, 2 garlic cloves, 30 g butter, salt, pepper. This dish was prepared for pilgrims on the way to Santiago de Compostela who stopped for a night in that region.〔(【引用サイトリンク】 French Cusine )〕 Potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron, at home as well as in street markets.〔 Aligot is traditionally served with Auvergne red wine. ==See also== * Truffade * List of cheese dishes * List of potato dishes * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「aligot」の詳細全文を読む スポンサード リンク
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