One for the Table: French food, made approachable
By Lisa Dinsmore
on
4 tablespoons all-purpose flour
2 cups milk or fat-free half-and-half
4 teaspoons Dijon mustard
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
6 cracks freshly ground black pepper
1 clove garlic, peeled and minced
8 ounces Jarlsburg, Gruyere, Emmental or French Cantal cheese, grated
1/2 cup grated Parmesan
Equipment: Large skillet; 9- by 12-inch casserole or gratin dish: saucepan; aluminum foil.
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