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I want to make Ina Garten's Spinach Gratin. It calls For 1 cup parmesan as well as 1/2 cup
gruyere, but the husband doesn't like gruyere, so can I use all Parmesan or get another type of
cheese ? (I'm thinking maybe Fontina)
Kristine
Dec 23, 2006 06:07PM
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Or Swiss. Usually I substitute a good swiss for Gruyere
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I like the idea of a combination of Fontina and Parmesan - parmesan will give it a little sharpness.
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Emmentaler, but your husband may not like it's flavor either. I like the combo of young fontina and parmesan, too, if he's just not a fan of these sort of nutty, aged cheeses in general.
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Thank's guys I knew I could count on you!
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You could even use a combo of parm and sharp cheddar. Whatever pleases the both of you. It will be fine.
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I vote for Emmentaler as well.
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But if he does not like gruyere he is not going to like ementhaler either. Probably the least offensive would be something like Kraft swiss. May as well go with what you like
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swiss or try cheddar cheese-will be different but nice
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I had the same problem with a spinach strata recipe and I asked my cheese guy. He rec'd a milder emmentaler or a fontina. I used the emmentaler and hubby loved it.
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I think Emmantaler is just as strong as Gruyere, so I'd suggest Jarlsberg... swiss but milder if you ask me.
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