In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently.

Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes.

Remove sauce from heat and slowly whisk in the ¼ C Parmesan and cheddar cheeses until smooth.

Add nutmeg, salt and pepper to taste.

Butter both sides of the slices of sour dough and toast.

Fry the bacon and rough chop it.

For each Hot Brown, place one slice of toast in 13x9 baking dish (I use two dishes to hold all of the hot browns). Layer turkey then 2-3 slices of tomato.

For each Hot Brown, place one slice of toast in 13x9 baking dish (I use two dishes to hold all of the hot browns). Layer turkey then 2-3 slices of tomato.

Spoon the sauce over the tomatoes. You should use about ½ of the sauce. Sprinkle with additional cheese.

Place baking dishes under a broiler until cheese begins to brown and bubble.

Remove. Add bacon and chives. Sprinkle with paprika and serve immediately.