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Lunch recipe · from the recipe book

Parmesan Thyme Béchamel with Nutmeg

A silky, thyme-infused béchamel finished with nutty Parmesan and a whisper of nutmeg that bubbles and browns beautifully over a gratin.

Parmesan Thyme Béchamel with Nutmeg

Ingredients

  • 1¾ cups (410 ml)450 gWhole milk
  • 2 tbsp28 gUnsalted butter
  • 3 tbsp24 gAll-purpose flour
  • ½ cup grated45 gGrated Parmesan
  • 1 clove3 gGarliclightly smashed
  • 1½ tsp1.5 gDried thyme
  • ⅛ tsp0.3 gGround nutmeg
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Pour the milk into a small saucepan, add the smashed garlic and the dried thyme, and warm over medium-low heat until steaming, about 5 minutes; do not boil.
  2. Turn off the heat, cover and let the milk steep for 10 minutes, then pour it into a pitcher, discard the garlic and rinse the pan.
  3. Melt the butter in the same pan over medium heat, whisk in the flour and cook, whisking, for 2 minutes until it smells toasty but stays pale.
  4. Slowly whisk the infused milk into the butter and flour, a little at a time, until smooth.
  5. Simmer gently, whisking often, for 5 to 6 minutes until the sauce coats the back of a spoon.
  6. Take the pan off the heat and whisk in the Parmesan until melted, then season with the nutmeg and black pepper.
  7. Spoon the sauce over sliced potatoes, vegetables or pasta in a baking dish and bake as your gratin recipe directs, until bubbling and golden.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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