"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
. ..
> Kate wrote on Fri, 30 Mar 2007 14:11:21 GMT:
>
>
> KB> "jmcquown" > wrote in message
> KB> ...
> ??>>
> KB> What? Since when? It's one of the go to cheeses for
> KB> gratins as well as fondue and grilled cheese sandwiches.
> KB> It has wonderful melting properties. Maybe this fellow got
> KB> a bad batch but to suggest that it is not "intended" to be
> KB> used with potato gratins is just plain... well...
> KB> ill-informed. On what could you possibly have based this
> KB> answer? I have dozens of cookbooks that have gratins made
> KB> with gruyere and/or emmental plus it's frequently used in
> KB> French onion soup gratinee and cheese quiches.
>
> I wonder what cheeses *are* unsuitable for use in melting or gratins? Off
> the top of my head, I can't think of many but perhaps feta and those
> containing water like cottage cheese. However, cream cheese and cottage
> cheese can be incorporated in baked mashed potatoes. I've never tried feta
> there!
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not
Quick follow up. I just checked Epicurious and did a search for potato
gratins a huge number resulted in dishes containing potatoes and gruyere. I
certainly can think of some cheeses I wouldn't use in gratins, particularly
those with poor melting properties, of which gruyere is *definitely* not
one.

Kate <---totally bewildered by Jill's response