jmcquown > wrote:

> Gruyere is not intended to be used in potato gratin.

Eh? It is the cheese traditionally used in gratin savoyard, the most
famous potato-cheese gratin of them all. It is made with consommé, BTW.
Some poor befuddled people, one of them a certain Auguste Escoffier (a
native of Provence), confuse it with gratin dauphinois which, however,
is supposed to be made with cream or milk instead of consommé and with
no cheese. In French potato gratins that call for cheese, Gruyère is
usually the default. BTW, it is both a Swiss and a French cheese,
produced on both sides of the border.

Victor