Aligot is a French dish of twin-potato purée blended with melted Tomme or Mozzarella cheese, garlic, and butter, yielding a stretchy, elastic texture. It originates as a rustic, hearty staple from the Laguiole region and has become a menu standout in modern French bistro cuisine. The term also refers to the cheese-cheesy preparation itself, notable for its smooth, cohesive mouthfeel.
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