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.
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!
