Cheese swap help!!!
I'm hosting a large thanksgiving dinner and two of the sides will be a cauliflower gratin and a spinach cheese puff casserole. Both recipes call for Gruyere but I would prefer to use different cheeses for variety. Would Gouda be a good substitute in the spinach puff?
Any tips would greatly appreciated!!!
If I wanted to change the flavor profile of those two sides, I would use cheddar and gouda with the cauliflower and stick with gruyere for the spinach. Gouda, or the Italian version of fontina, are good for melting but gruyere and cheddar have more assertive flavors.