A delish potato gratin made with five artisan cheeses

Five-cheese Potato Gratin: Scalloped potatoes never tasted so good.
Five-cheese Potato Gratin: Scalloped potatoes never tasted so good.

If you like cheese and if you like potatoes, this Five-Cheese Potato Gratin is the dish for you. This Christmas, we served it with roasted turkey at a Boxing Day family gathering and it was a hit.

Our gratin is based on a recipe developed by Kelly Jaggers who runs the mouth-watering blog Evil Shenanigans, subtitled “Sometimes it’s good to be bad.” Her’s is a four-cheese gratin. We go the extra step with five cheeses, four of them made by Canadian artisans.

Kelly Jagger's dish looks better than ours.
Kelly Jagger’s dish looks better than ours.

The main cheese is Pionnier, a wonderful collaboration by Marie-Chantal Houde of Fromagerie Nouvelle France and Jean Morin of Fromagerie du Presbytère, made in the Jura style with a blend of sheep’s milk and cow’s milk.

The supporting cast includes two cheddars, Avonlea Clothbound and Pine River Aged, and for creaminess, the delicious Laliberté, a triple-cream cheese made by Jean Morin.

The final touch, as the topping, is 30-month Parmigiano-Reggiano, imported simply because no one in Canada comes close to matching the Italian classic.

Bon appétit!

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