A Typical Auvergnat Dish: Aligot

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Once upon a time, in a place named Aubrac, a volcanic plateau in the Auvergne that is bare and very cold in winter, the local monks prepared a dish they called "Aligot" that was not only tasty but incredibly filling. You see, Aubrac lies along one of the pilgrimage routes that cross France to Compostella in Spain. Aligot was the perfect meal. Made of potatoes, tôme de Cantal cheese, crème fraiche, garlic and a bit of milk, it has a very bizare consistancy, very much like silly putty.But, oh, does it tastes amazing.
We found a vendor at the Issoire market who was stirring Aligot in a huge pot. So we bought a little portion. One can only eat a bit at a time. Sinful, I tell you, simply sinful.