In a heavy based saucepan, melt the butter over a moderate heat, and stir in the flour.

Remove the pan from the heat and pour in the milk and cream, beating with a wire whisk.

Then return the pan to a high heat and cook, stirring constantly with the whisk, until the sauce comes to a boil and is thick and smooth.

Reduce the heat and simmer, still stirring, for 2 to 3 minutes.

Remove the pan from the heat and add the nutmeg, salt and pepper. Then add the grated cheese and set the pan aside.

Needs twice this recipe to make a lasagne in our large “Pearse Pottery”* dish.

Modified from Recipes: the Cooking of Italy. Time Life

*Mark Pearse, Bungala House, Yankalilla. South Australia 5203