aligot

Borrowed from French aligot.

aligot (uncountable)

1. A dish traditionally made in the south of Auvergne from melted Tomme cheese blended into mashed potatoes, often with garlic.
   • 2007 January 3, Florence Fabricant, “From Banker to Baker in TriBeCa”, in New York Times‎:

     Now, Marie de Livinhac, a company in the Auvergne region, is making a dehydrated aligot mix that requires only crème fraîche, water and five minutes’ time.

• galiot, latigo

• (Balearic, Central) IPA^(key): /ə.liˈɡɔt/
• (Valencian) IPA^(key): /a.liˈɡɔt/

aligot m (plural aligots)

1. buzzard
2. axillary sea bream (Pagellus acarne)
3. aligot (a potato and cheese dish from Auvergne, France)

Borrowed from Occitan alicouot. Etymology obscure; possibly from Latin aliquid.

Alternative theory derives it from Old French harigoter, from Frankish *harjōn, from Proto-Germanic *harjōną.

IPA^(key): /a.li.ɡo/

aligot m (plural aligots)

1. aligot (a potato and cheese dish from Auvergne)

aligot m (uncountable)

1. aligot (a potato and cheese dish from Auvergne)

Borrowed from French aligot.

• IPA^(key): /aliˈɡo/, [aliˈɣo]

aligot m (uncountable)

1. aligot (a potato and cheese dish from Auvergne)