Regional Cuisine of Auvergne Truffade and Aligot

Truffade and aligot are some of the most emblematic potato dishes from the Auvergne region, and more generally, the middle of the southern region of France. By the 19th century, potatoes were common in France and considered a nourishing meal for farmers and shepherds alike. Truffade, oftentimes made with lard and garlic, is cooked with animal fat (pig fat, called saindoux, goose fat, or duck fat) and typically covered with Cantal cheese. Traditionally, the dish was served in a hefty casserole on the dinner table for people to serve themselves in an “all-you-can-eat” dining style. Aligot is considered a side dish: potatoes are made into a purée, with garlic, butter and, of course, a lot of cheese (Tomme). Crème fraîche (a type of fresh sour cream) is optional! In my mind, these are the ultimate comfort foods. In Paris, you can find these dishes at restaurants like Le Plomb du Cantal, which only serves Auvergnate specialties.