If you have ever made a gratin like this seafood gratin, then you most likely made a béchamel as its base.
If you have ever made a gratin like this seafood gratin, then you most likely made a béchamel as its base. JULIAN BRUNT/SPECIAL TO THE SUN HERALD
If you have ever made a gratin like this seafood gratin, then you most likely made a béchamel as its base. JULIAN BRUNT/SPECIAL TO THE SUN HERALD