On Mon, 19 May 2008 08:50:39 -0500, Scott > wrote:
>
>1st time I made potatoes au-gratin I used sharp cheddar but that was too
>sharp so the next time I used mild but that was too mild. Next I'm using
>half and half mild and sharp and hopefully I will strike the right balance.

Can you find Colby cheese? It's mild, but has a distinctive flavor
and it melts very nicely.

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