- A dish traditionally made in the south of Auvergne from melted Tomme cheese blended into mashed potatoes, often with garlic.
2007 January 3, Florence Fabricant, “From Banker to Baker in TriBeCa”, in New York Times:
- Now, Marie de Livinhac, a company in the Auvergne region, is making a dehydrated aligot mix that requires only crème fraîche, water and five minutes’ time.
aligot m (uncountable)
- aligot (a potato and cheese dish from Auvergne)