In the volcanic highlands of Auvergne, winters can stretch long and gray. But inside stone kitchens, there’s warmth — the kind that comes from a pot of mashed potatoes stretched with so much cheese it forms satin ribbons. This is Aligot, the humble shepherd’s supper turned national treasure.

 

It was first made by monks for weary pilgrims on the road to Santiago de Compostela, and even now, you can still find it steaming in iron pots at village fêtes.

 

The secret? Patience — and the right cheese. Tomme fraîche d’Auvergne, young and elastic, melts into the potatoes like silk into cream.

 

Ingredients

 

(Serves 4–6)

 

• 1 kg (2.2 lb) floury potatoes (Yukon Gold or similar)

• 400 g (14 oz) Tomme fraîche or Cantal jeune, grated

• 2 cloves garlic, halved

• 250 ml (1 cup) whole milk, warm

• 50 g (3½ tbsp) unsalted butter

• Sea salt and black pepper

 

Method

 

1. Peel and cube the potatoes, then boil them with the garlic until tender, about 20 minutes.

2. Drain and mash until smooth, removing the garlic if you prefer a milder flavor.

3. Add butter and warm milk, stirring into a smooth purée.

4. Over low heat, begin adding the grated cheese a handful at a time, stirring vigorously with a wooden spoon.

5. Keep stirring until the mixture pulls away in long, glossy ribbons — smooth, elastic, and heavenly.

 

Serve immediately with sausages or roast pork, a crust of bread, and laughter.

 

🍷 Wine pairing

 

A Côtes d’Auvergne Chardonnay or light Beaujolais, both gentle enough not to mask the cheese’s purity.

 

And if you ever find yourself in Laguiole, listen for the sound of wooden spoons scraping copper pots — that’s the song of Auvergne’s heart.