Potatoes
Aligot
France
Aligot is a stretchy Aubrac mash of potatoes, fresh cheese, butter, and cream.
Original eatfuls sticker artwork
What it is
A closer look at Aligot.
Aligot is a stretchy Aubrac mash of potatoes, fresh cheese, butter, and cream.
What to look for
Know it when you find it.
A good serving pulls into glossy ribbons while staying hot and spoonable.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Aligot.
France
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Andalusia, Spain
Jaén Garlic-and-Flour Stew
Ajo Harina
Jaén Garlic-and-Flour Stew combines potatoes, peppers, garlic, paprika, and flour into a thick spoonable dish, sometimes enriched with cod.
Sri Lanka
Spiced Fried Potatoes
අල බැදුම
Boiled potato cut into wedges and fried with onion, chilli, curry leaf and dried maldive fish until the edges crisp.
Trinidad and Tobago
Aloo Choka
Boiled potato mashed with raw onion, garlic and hot oil poured over the top.
West Bengal, India
Aloo posto
আলু পোস্ত
Potatoes are simmered with ground poppy seeds and green chilli into a dry Bengali preparation.
Scotland, United Kingdom
Ayrshire New Potatoes
Ayrshire Earlies
Ayrshire New Potatoes is a protected collective food or drink identity with a defined regional specification.
Belarus
Potato Babka
Бабка бульбяная
Grated raw potato bound with egg, onion and cubes of pork fat, baked in a deep dish until the top sets into a dark crust and the inside stays custardy.
Poland
Babka ziemniaczana
Babka ziemniaczana is a casserole from Poland, rooted in local cooking tradition. Distinct from food-babka-il.
Rhineland-Palatinate, Germany
Backesgrumbeere
Backesgrumbeere is a Rhineland-Palatinate earthenware bake of potatoes, onions and pork slow-cooked until the edges caramelise.