How to Make Croque Monsieur
- Katherine
READER REVIEW
“These were so perfect for my daughter's bridal shower! Perfectly elegant."
2 tbsp. unsalted butter 2 tbsp. all purpose flour 6 oz. whole milk 2 tsp. dijon mustard ½ baguette 6 slices french ham 4 oz. gruyere cheese nutmeg salt pepper
INGREDIENTS
FULL RECIPE
How to Make Croque Monsieur
YIELD
6 servings
TYPE
breakfast
TIME
30 min.
LEVEL
beginner
Over LOW-MEDIUM heat, add 2 tbsp. unsalted butter to a sauce pan and melt.
1.
Add 2 tbsp. flour and whisk into the butter.
2.
3.
Add 6 oz. (170 mL) whole milk to the pan and whisk, making sure flour and butter are perfectly mixed. Continue to whisk until the sauce thickens. This takes about 3-5 minutes.
4.
Once sauce has thickened, remove from heat. Add 2 tsp. dijon mustard, a nice sprinkle of nutmeg, and a sprinkle of salt & pepper. Set aside.
Pre-heat oven to 425 F. (220 C.). Slice a baguette into 12 slices, a little over ½ an inch.
5.
6.
On a foil or parchment-lined baking pan, lay baguette slices down and liberally coat each piece with béchamel sauce.
7.
For perfectly-sized ham for your bread, fold a slice in half and use a piece of baguette to cut around. Repeat with 6 more slices.
8.
Place the ham you cut, and the extra pieces of each slice on top of 6 slices of bread.
9.
Thinly slice 4 oz. gruyere (113 mL) into ¼ inch slices.
10.
Place 2 slices of cheese on top of ham.
11.
Place the tops, béchamel side down, on the ham and cheese, then coat each top with one more thin layer of béchamel sauce.
12.
Add cheese on top. Place baking sheet on the BOTTOM RACK, and bake for 5-7 minutes. Remove pan and place on TOP RACK. Increase temperature to 450 F. (230 C.) Bake for 2-3 minutes more and remove.