This recipe is from "The Cooking of Provincial France" from the Time-Life "Foods of the World" series of books from the late 60s/ early 70s. My mother had the whole series and I remember poring over those books endlessly as she would cook from them. This particular volume was authored by M.F.K. Fisher, nonetheless! My mom used to make this all the time when I was a kid, and I still love it to this day. I have also posted the "Provencale" version of Coquilles Saint-Jacques, which does not use cream or cheese. Gruyere is a very good type of Swiss cheese. If you can't find it just use the best Swiss you can find.