When preparing Potato's Au Gratin, which two cheese combination do you find most appealing.?

Steve!!! Yes, I have SEVERAL favorites, you might want to try these,

but, some contain 3, and no more:

A very good very sharp white Cheddar, like a Cabot or a Vermont white

of your choice and of course, a good velvety Swiss (Gruyere) for it's

melting and counterpoint to the Cheddar

Munster, Gouda, (why do people mispronounce this delicious cheese,

it's HOO-da)

If you have guests with very sophisticated palate, then I love to

throw a Gorgonzola into a standard mix of cheeses....Especially with a pork

loin, and Escalloped Apples.........heaven on a plate, sir!!!

Bon Appetit, sir!!

Christopher

Extra Sharp Cheddar Cheese

And,

Monterrey Jack

Yummy

Extra Sharp!

nfd♥

A combination of Mozarella, the melting cheese; Cheddar and Cottage Cheeses is fine.

If you are insistant on a two cheese combination the Mozarella and Cottage Cheeses should be good. The only drawback is when Cottage Cheese is not compact. It best to dehydrate it in Microwave oven a little bit before use.

I actually use a three cheese combination! Equal amounts of Sharp Cheddar, Jarlsberg and Slicing Provolone. It's a very nice combination and melts smoothly.

I'm a wizz at this one. I use sharp white cheddar, some yellow cheddar, some swiss, and a small amount of Havarti cheese. Yummy, I think I'll fix some tomorrow!!!

I like a medium cheddar and then a creamy melting cheese, any thing just about is good. Mascapone is yummy, mozzarella, cream cheese, parmesan, ect. Then add some grated parm on top. Y U M M Y!

I'd say sharp cheddar and monterey jack. Cheddar gives you that nice flavor while monterey jack is a great melting cheese and results in a smooth, pleasing texture.

mild Cheddar and Munster Cheese

While cooking at Flemings, I used to use a mild chedder plus mozzerella. I thought it would taste unremarkable but with the thinly sliced potates with the hobart, cream, half and half, habaneros and mirapoix it was awesome.