Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

This recipe takes its inspiration from a dish at the bistro Le Trésor. A regional dish from central France, aligot is a thick, stretchy and unbelievably rich blend of potatoes and cheese that is generally served on special occasions alongside sausages or roasted meats. While traditionally made with Tomme de Laguiole or Tomme d’Auvergne cheese, you can also use other melting cheeses more readily available to us here in North America, such as Swiss, gruyere, fontina or comte.


  • 4 pork sausages, the best quality you can find
  • 1 lb russet potatoes, peeled and quartered
  • 2 sprigs thyme
  • 1 garlic clove, peeled and left whole
  • Kosher salt, to taste
  • 1 stick (4 oz) unsalted butter, cut into tablespoon-sized pieces
  • ½ cup heavy cream, warmed
  • 8 oz mixed cheeses, such as Swiss, gruyere, comte or fontina, grated

Sausage with Aligot


1. Cook sausages according to package directions and set aside.

2. In a large saucepan, add potatoes, thyme and garlic and a good pinch of salt. Cover with cold water by at least 2 inches and bring to a boil, stirring occasionally. Once at a boil, reduce heat to medium-low and simmer until potatoes are very tender and can be pierced easily with no resistance (about 15 to 20 minutes). Drain potatoes in a colander and discard thyme.

3. Using a ricer or food mill fitted with the finest disk, push hot potatoes and garlic clove back into the same saucepan you used for the potatoes. Place back over medium-low heat and, using a heat-proof spatula, stir for a minute or two to allow excess water to evaporate. Add half the butter and stir constantly until completely incorporated, then repeat with the other half. Slowly add cream in three parts, stirring well until cream is fully incorporated before adding the next amount. Continue stirring, lowering the heat if the potatoes begin to sizzle or steam, until mixture starts to thicken (about 3 minutes).

4. Still over the heat, add cheese in small batches, stirring vigorously and making sure cheese is fully melted before adding more. Once all of the cheese is incorporated, continue to mix for another 2 to 3 minutes until mixture is thick, smooth and elastic. Aligot should fall from the spatula slowly, like cooling lava. If too thick, work in additional cream in small amounts until your desired consistency is reached. Transfer to warmed serving dishes and serve right away alongside the sausages.

Le Trésor
Le Trésor