Croque Monsieur

Yield:  8 Sandwiches




2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups hot milk

1 teaspoon kosher salt

½ teaspoon freshly grated black pepper

Pinch of nutmeg

5 ounces freshly grated Gruyere cheese

½ cup freshly grated Parmesan cheese

16 slices white bread, crusts removed

Dijon mustard

8 ounces baked ham, sliced but not paper thin




Preheat oven to 400 degrees F

Melt the butter over a low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.  Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened.  Remove from heat and add the salt, pepper, nutmeg and ½ cup grated Gruyere cheese and the Parmesan cheese.  Stir until fully blended and set aside.


To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes.  Turn each slice and bake for another 2 minutes, until toasted.  Lightly brush half the toasted breads with mustard, add a slice of ham to each and sprinkle with the remaining Gruyere and bake sandwiches for 5 minutes.  Turn on the broiler and broil for 3-5 minutes, or until the topping is bubbly and lightly browned.  Serve hot.




Source:  Ina Garten – Barefoot in Paris – 2004