Melt butter in a medium saucepan. Add the flour and whisk over low
heat for a minute, taking care not to let it start browning. Add the
milk and cream and stir constantly until starting to thicken.
At the right thickness add the salt, pepper and nutmeg. Remove from
heat and add the Gruyere. Stir until it melts. Use over cooked
vegetables, or pour over raw vegetables and bake for 30 minutes at
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