Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 cup shredded Gruyere cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Instructions:

1. In a saucepan, melt the unsalted butter over medium heat.
2. Once the butter is melted, add the all-purpose flour to the saucepan.
3. Stir continuously with a whisk until the mixture becomes smooth and bubbly, forming a roux.
4. Cook the roux for about 1-2 minutes, but do not let it brown.
5. Gradually pour in the milk, whisking constantly to combine with the roux and prevent lumps from forming.
6. Continue cooking the mixture over medium heat, stirring frequently, until it thickens to the desired consistency.
7. This usually takes about 5-7 minutes.
8. Once the sauce has thickened, reduce the heat to low and add the shredded Gruyere cheese and grated Parmesan cheese.
9. Stir until the cheese is completely melted and the sauce is smooth.
10. Season the Mornay sauce with salt, pepper, and a pinch of nutmeg (if using).
11. Taste and adjust the seasoning as needed.
12. Remove the saucepan from the heat and transfer the Mornay sauce to a serving dish or use it immediately in your favorite recipe.
13. Serve the Classic Mornay Sauce hot as a delicious accompaniment to vegetables, pasta, seafood, or grilled meats.
14. Enjoy the rich and creamy flavor of this Classic Mornay Sauce, perfect for elevating any dish!

How to Store vegetables to Keep them Fresh for Longer

YIELDS : 8 SERVINGS
PREP TIME : 0 HOURS 10 MINS
TOTAL TIME : 0 HOURS 50 MINS

INGREDIENTS
2 lb. baby potatoes, quartered
1/4 c. extra-virgin olive oil
2 garlic cloves, minced
1 tbsp. freshly chopped rosemary
1 tbsp. freshly chopped parsley
1 tbsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes

DIRECTIONS

Preheat oven to 425°. In a large bowl, toss potatoes, oil, garlic, and herbs. Season with salt,
pepper, and a pinch of red pepper flakes. Pour into a 9″-x-13″ baking dish.
Bake until potatoes are golden and fork tender, 35 to 40 minutes.

YIELDS : 6
PREP TIME : 0 HOURS 10 MINS
TOTAL TIME : 1 HOUR 10 MINS
INGREDIENTS
2 lb. baby potatoes, halved or quartered if large
2 tbsp. extra-virgin olive oil
4 cloves garlic, minced
2 tbsp. freshly chopped rosemary
kosher salt
Freshly ground black pepper
Fresh rosemary sprigs, for serving

DIRECTIONS
Preheat oven to 4000. Add potatoes to baking sheet. Toss with olive oil, garlic, and rosemary
and season generously with salt and pepper.
Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes.
Add more rosemary sprigs for serving.