Aligot
Rocamadour — Mother recipe · en it
A traditional dish from the region of Rocamadour, Aligot is a rich blend of cream and cheese gratin.
📷 Sebleouf — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 40 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 500g of dried tomatoes
- 500g of round cheese (Peyramale)
- 500ml of cream
- 200g of potatoes
- 30g of butter
- Salt and pepper to taste
- 100g of chopped parsley
- 100g of grated grana
Method
- Drain and blanch the dried tomatoes for 10 minutes, then cool them under cold water.
- Cut the tomatoes into small pieces and put them in a bowl.
- Boil the potatoes for 15-20 minutes, then cool them under cold water.
- Peel and cut the potatoes into cubes.
- In a pot, mix the cream, butter, cheese, and potatoes, adding salt and pepper.
- Pour the mixture into a baking dish and add the tomatoes, parsley, and grated grana.
- Grill in the oven at 200°C for 15-20 minutes.
- Serve hot.
The story
Aligot was born in 1950 in Rocamadour, a small village perched on a rocky promontory in Midi-Pyrénées, when a local chef decided to create a local version of the cheese gratin.
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