Simple and basic.. chunks of cheese with béchamel sauce. This is a delicious, chunky dish; the cheese is NOT uniformly melted throughout. Over the years I've tried adding other ingredients to it (onions, ground beef, sausage), but always end up coming right back here to basics. I am still thinking of trying sautéed, minced garlic. YUMMY VARIATION: Split the cheese between gruyere and asiago, reduce the salt by 1/3. NOTE: I prefer this with 75% of the bechamel sauce, which yields a hard, crunchy top. EVERYONE else prefers the ratio as listed below.