Nutmeg-Bay Parmesan Béchamel with Ricotta

Steps

1. Before you start, mince the onion and measure out the flour, Parmesan and ricotta so they are ready at the stove.
2. Warm the milk in a small saucepan or microwave until steaming, then set it aside.
3. In a medium pot over medium-low heat, melt the butter. Add the onion and cook gently, stirring, for 4 to 5 minutes until soft and translucent but not browned.
4. Sprinkle the flour over the onion and stir constantly for 2 minutes to cook out the raw flour taste without letting it color.
5. Pour in about one third of the warm milk while whisking until smooth, then whisk in the remaining two thirds of the milk.
6. Simmer gently, whisking often, for 6 to 8 minutes until the sauce thickens enough to coat the back of a spoon.
7. Take the pot off the heat. Whisk in the ricotta until smooth, then stir in the Parmesan until melted.
8. Season with the nutmeg, black pepper and salt, and whisk well.
9. Use right away: spoon over sliced potatoes, cauliflower or other vegetables in a baking dish and bake at 400°F (200°C) until bubbly and golden, or cool and refrigerate up to 3 days, rewarming gently with a splash of water.