Swiss Bechemel Sauce

This is a great sauce that can be modified for many things. The swiss cheese can be substituted for almost any kind of cheese to create a ton of different sauces. One of the variations we use alot is substituting the swiss for cheddar and changing the parmesan out with garlic powder.


8 oz shredded swiss cheese
2 tablespoons parmesan cheese
2 Cups milk
2 tablespoons cornstarch
2 tablespoons butter
salt to taste
pepper to taste


In a saucepan melt butter, add cornstarch and mix well before adding the milk. Add milk slowly. (This process is the same as making most any type of gravy.) Stir  until sauce begins to thicken. Remove from heat and add shredded swiss, parmesan cheese, salt and pepper.