Enjoy these wonderful recipes created specifically
for the Le Creuset Saucier and Au Gratin.

A Simple and Simply
Wonderful, Tomato Sauce
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Casseroled Eggs for Brunch,
Lunch - or Supper
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The Classic Potato Gratin
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A Classic Cheese Sauce for Vegetables
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Oven-Roasted Cauliflower



A Classic Cheese Sauce for Vegetables
2.25 Qt. Saucier Pan

Here’s a versatile sauce that can enhance steamed, boiled, or roasted vegetables – and be the basis of a delicious Mac and Cheese. It’s a sauce that many folks learned how to make on the first day of home economics class in high school. The secret of success is a good saucepan that will heat evenly and hold the heat. The Le Creuset Saucier is the perfect vehicle.

The selection of cheese is up to you. Imported Italian cheese, such as Fontina Val d’Aosta melts beautifully and its subtle flavor is a winner. Other imported Italian cheeses, such as Parmigiano Reggiano or robust (and less expensive) Pecorino Romano or Grana Padano are good choices. Swiss favorites, Emmenthaler and Gruyere, give a nutty and delicious flavor. Goat cheese, such as Feta, makes for a subtle choice.

American cheddar gives you choices that range from mild to extra sharp. If the vegetable is rather bland, choose your cheese accordingly. And there’s no need to drown the vegetable. A drizzle of sauce may be all you need to create the perfect side dish for roasts, chops, poultry, or fish.

5 tablespoons butter
5 tablespoons all-purpose flour
1 3/4 cups whole milk
1 cup heavy cream
1 imported bay leaf
1/8 teaspoon ground nutmeg
Kosher or sea salt (start with ½ teaspoon)
Freshly ground white pepper (start with ¼ teaspoon)
3/4 cup grated cheese of your choice - or to taste
1/2 cup white wine or dry vermouth, if necessary to thin the sauce

Have all the ingredients measured out and at hand before you begin this recipe.

Heat the butter in the Le Creuset Saucier over medium heat. Add the flour and stir well with a wire whisk. Cook for about 5 minutes, stirring constantly, until the mixture is golden and no taste of raw flour remains.

Slowly whisk in the milk, using the whisk to smooth out any lumps that form. When all the milk is added, whisk in the cream and the bay leaf. Turn the heat a bit higher and, watching carefully, let the mixture just come to a boil. Immediately reduce the heat to low and simmer gently, stirring frequently, until the mixture thickens, about 5-6 minutes.

Remove the pan from the heat and whisk in the nutmeg, salt, and pepper. Gradually add the cheese, whisking, until it melts and you achieve a smooth sauce. Remove the bay leaf. If the sauce is too thick, add a bit of wine until the sauce is the perfect thickness for drizzling on the vegetables (or chicken etc.).

You can keep the sauce warm in a very low oven (200F.) in the same Saucier pan. Makes about 2 1/2 cups.