I used this amazing recipe last Christmas for a gratin but I hate Gruyere cheese, and anything that evenly remotely tastes like Swiss. I mistakenly used cheddar instead without realizing that it's a much saltier cheese and totally ruined it! I want to make it again, but need other cheese options that are less salty and less "Swiss-y!" Thank you so much!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)