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!
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Although, it might have a bit of the salty taste but far less sharp than Swiss.
I find supermarket Mozzarella a bit bland, plastic like, use the Queso Quesadilla for pizza when I can't get good mozzarella.
Try it first melted on toast before using in a recipe as taste test.