Recipe by Chef Deb Synder, CSCE, CPC 2 Tbsp. Unsalted butter 2 Tbsp. All-purpose flour 2 Cups Whole Milk 1/2 Cup Gruyere Cheese, grated, 1/2 Cup Parmesan, grated 1/4 tsp. Nutmeg 1 tsp. Herbs de Provence 1/4 C Dijonnaise (1 tsp. Dijon mustard & 3 . Tbsp. Mayonnaise) 1 Tbsp. Extra virgin olive oil 1 lb. Smoked ham, diced 1 Cup Carmelized onions 2 Tbsp. Parsley Serves 8 1. Melt butter in a saucepan over medium heat. Whisk in flour. Add milk, nutmeg and Herbs de Provence; bring to a simmer. Cook, whisking frequently, until sauce thickens, about 5 minutes. Remove...