Classic béchamel:
6 cups whole or 2-percent milk
8 tablespoons unsalted butter (1 stick)
½ cup all purpose flour
Pinch ground nutmeg
Salt and freshly ground black pepper
Root vegetable gratin:
1 tablespoon unsalted butter, at room temperature
6 cups Classic Béchamel
2 small smoked chiles, such as anchos or dried smoked jalapeños.
3 medium russet potatoes (about 3 pounds), peeled and sliced into 1/8-inch thick rounds
1½ cups fresh or canned roasted red bell peppers, cut into strips
Salt and freshly ground black pepper
4 cups shredded sharp cheddar cheese
1 medium sweet potato (8 ounces), peeled and sliced into ½-inch-thick rounds
1 small or ½ large rutabaga (about 12 ounces), peeled and sliced into 1/8-inch-thick rounds