Remove from the heat, and discard the bay leaves.
Bechamel
In another saucepan over medium heat, melt the butter. Gradually add the flour while continuously stirring until a smooth paste forms.
Slowly add the milk while stirring constantly to prevent lumps, continuing until a thick, creamy texture is achieved.Stir in the egg yolks, nutmeg, and shredded Kefalograviera cheese until well combined.Continue to cook, stirring constantly, until the bechamel sauce thickens and begins to bubble. Remove from the heat.
Remove from the heat, and discard the bay leaves.
Bechamel
In another saucepan over medium heat, melt the butter. Gradually add the flour while continuously stirring until a smooth paste forms.
Slowly add the milk while stirring constantly to prevent lumps, continuing until a thick, creamy texture is achieved.Stir in the egg yolks, nutmeg, and shredded Kefalograviera cheese until well combined.Continue to cook, stirring constantly, until the bechamel sauce thickens and begins to bubble. Remove from the heat.
