What type of cheese is used in the cauliflower gratinee?

Cauliflower gratinée traditionally features Comté cheese due to its unique flavor profile and excellent melting qualities. Comté is a French cheese that brings a nutty and slightly sweet taste, which complements the rich, creamy texture of the gratin. Its ability to melt smoothly allows for a luscious, cohesive mixture when baked with the cauliflower and béchamel sauce, creating a delectable dish that is both comforting and flavorful.

While the other cheeses listed may be suitable for various recipes, they do not provide the same distinctive taste or texture that Comté does in this specific preparation. Parmesan, for instance, is often used as a finishing cheese for its saltiness but lacks the creaminess desired in a gratin. Swiss cheese, known for its mild flavor and characteristic holes, doesn't enhance the dish in the same way Comté does. Cheddar cheese, while popular in many comfort foods, would alter the intended flavor balance of the gratin, making it sharper and less refined compared to using Comté.