Halve and seed the patissons, remove the skin and cut the flesh into stalks.
Remove the skin from the onion and chop finely. Sauté in warm butter until light yellow.
Add the patisson stems, sauté briefly and douse with the soup. Simmer gently for 10 minutes. Drain, reserving the cooking liquid. Put the patisson vegetables in a buttered casserole dish.
Add the cooking liquid with the milk to 3 dl.
Let the butter melt. Add the flour and cook briefly, stirring until soft. Extinguish with the milk mixture. Add the cream. Cook the sauce on low heat for 10 minutes. Season with salt, pepper and nutmeg (freshly grated).
Pour the sauce over the patisson sticks. Sprinkle with the grated cheese.
Bake on the second rack from the bottom in the oven heated to 200 °C for 15-20 minutes.
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