Aligot pairs beautifully with a range of robust dishes, making it a versatile side. It is commonly served alongside grilled sausages, such as Toulouse sausage, and rich, roasted meats like beef or lamb, which balance the creamy texture of the aligot. It also goes well with a classic cassoulet, where its rich, cheesy depth enhances the cassoulet’s complex flavours. 

The best cheeses for making Aligot are those that melt smoothly and have a tangy flavour, such as Tomme de Laguiole, Tomme de Savoie, or Cantal. These cheeses are ideal because they melt evenly and blend well into the mash, creating the dish's signature creamy, elastic texture. Tomme de Laguiole, in particular, offers a balanced flavour profile with a slightly nutty and earthy taste that complements the potatoes without overpowering them. To enhance aligot further, incorporate additional ingredients like roasted garlic for a more complex flavour, or a splash of cream to increase its richness. Fresh herbs, such as chives or thyme, can also be added for a burst of freshness and colour. 

To store leftover aligot, first allow it to cool to room temperature to prevent condensation from forming in the container. Transfer the aligot to an airtight container or cover the dish tightly. Store it in the refrigerator for 3 to 4 days. 

For longer storage, aligot can be frozen. However, the texture may change slightly upon thawing and reheating. To freeze, place in a freezer-safe container, ensuring it’s well-wrapped, and use within 2 to 3 months. Thaw overnight in the refrigerator before reheating as usual. 

When reheating, gently warm the aligot in a saucepan over low heat, stirring occasionally to restore its creamy consistency. You may need to add a splash of milk or cream to help loosen the mixture if it has thickened. To reheat aligot in the microwave, add a dash of milk or cream to the aligot in a microwave safe container, then cover with a lid or plate to retain moisture and microwave on medium power at 30 second intervals. Stir thoroughly after each interval, adding more milk or cream if needed, until the aligot is heated through and smooth. 

Aligot is representative of the simplicity and rich flavours that define traditional French cuisine and as a comfort food it's hard to beat! Once you've mastered your aligot, why not explore more rustic French cuisine, such as this confit duck leg and Toulouse sausage cassoulet, or this fennel and borlotti bean version.