Switch out Gruyere cheese for WHAT in a Potato-Leek Gratin recipe?
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!