Best Gruyere Bechamel Recipes

Gruyere Bechamel image

Provided by Martha Stewart

Time 20m

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

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

Steps:

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.
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.
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.

LASAGNA WITH FALL BEGETABLES, GRUYERE, AND SAGE BECHAMEL image

Yield 8 Servings

Number Of Ingredients 22

BECHAMEL:
2/3 cup all-purpose flour
6 cups fat-free milk
1/2 cup finely chopped onion
1/4 cup chopped fresh sage
2 tablespoons finely chopped shallots
1/2 teaspoon sea salt
1 bay leaf
FILLING:
1 tablespoon olive oil, divided
2 1/2 cups finely chopped onion
3 garlic cloves, minced
1 teaspoon sea salt, divided
1 (10-ounce) package fresh spinach
8 cups chopped portobello mushroom caps (about 1 1/2 pounds)
6 cups (1/2-inch) cubed peeled sweet potato (about 2 1/2 pounds)
Cooking spray
1 cup (4 ounces) shredded Gruyère cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
NOODLES:
12 precooked lasagna noodles
2 cups warm water $

Steps:

BECHAMEL: 1. Place flour in a Dutch oven, and gradually add milk, stirring with a whisk. 2. Add 1/2 cup onion, sage, shallots, 1/2 teaspoon salt, and bay leaf. 3. Bring the mixture to a boil; cook 1 minute or until thick. 4. Strain béchamel through a sieve over a bowl, and discard solids. Set the béchamel aside. FILLING: 1. heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 1/2 cups onion and garlic; sauté 3 minutes. 2. Add 1/2 teaspoon salt and spinach; sauté 2 minutes or until spinach wilts. Set aside. 3. Combine 1 1/2 teaspoons oil, 1/2 teaspoon salt, mushroom, and sweet potato on a jelly roll pan coated with cooking spray. Bake at 450° for 15 minutes. 4. Combine cheeses; set aside. NOODLES: 1. Soak noodles in warm water in a 13 x 9-inch baking dish 5 minutes. Drain. ASSEMBLY: 1. Spread 3/4 cup béchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. 2. Arrange 3 noodles over béchamel; top with half of mushroom mixture, 1 1/2 cups béchamel, and 1/3 cup cheese mixture. Repeat and top with 3 noodles. Spread remaining béchamel over noodles. 3. Bake at 450° for 20 minutes. 4. Sprinkle with remaining cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.