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Under 30 Minutes

Gruyere Bechamel

This creamy cheese sauce gets its signature nutty flavor from gruyere, a swiss cheese well-suited for being warmed through cooking or baking.

  • Prep:
  • Total Time:
  • Yield: Makes about 1 3/4 cups


  • 1 1/2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 2 cups whole milk
  • Pinch of freshly grated nutmeg
  • 1/2 cup shredded gruyere cheese (about 4 ounces)
  • Coarse salt and freshly ground pepper


  1. Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 5 minutes. Stir in Dijon.

  2. Whisking constantly, pour in 2 cups milk and whisk until smooth. Cook over medium-high, whisking often along the bottom of pan, until boiling, about 7 minutes.

  3. Reduce heat to maintain a simmer. Add nutmeg and cook, stirring occasionally, until sauce thickens to the consistency of thin yogurt, about 10 minutes. Stir in gruyere. Season with salt and pepper.

Cook's Notes

When cooling the bechamel, dot the top with butter to keep a skin from forming.


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