Preparation
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Preparing basic bechamel sauce.
In saucepan, melting butter on medium-low heat. Add the flour and stir to form a golden roux, stirring constantly, for 6 minutes.
Heat the milk to a boil, then whisk in the roux mixture until smooth. Bring to boil & cooking for 10 min, stir constantly, adding salt also nutmeg at end.
Preheat the oven to 400°F (200°C).
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