Kate replied to Jill:

>> Gruyere is not intended to be used in potato gratin. It's a swiss cheese
>> akin to Emmathaler and works best (if not just for snacking) in fondue
>> with a little dry white wine or kirsch.
>
> What? Since when? It's one of the go to cheeses for gratins as well as
> fondue and grilled cheese sandwiches. It has wonderful melting
> properties. Maybe this fellow got a bad batch but to suggest that it is
> not "intended" to be used with potato gratins is just plain... well...
> ill-informed. On what could you possibly have based this answer? I have
> dozens of cookbooks that have gratins made with gruyere and/or emmental
> plus it's frequently used in French onion soup gratinee and cheese
> quiches.

Jill frequently writes as if her personal tastes were the same as
everybody's tastes, or as if she's some kind of culinary authority, even
when she's demonstrably wrong. Sheldon does the same thing. Just shows how
self-centered they are.

I agree with what you wrote as to gruyere's uses, though I'll add that it's
also my go-to cheese for topping French onion soup.

Bob