Food Network: Croque Monsieur

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Croque Monsieur
Copyright 2004, Barefoot in Paris, All Rights Reserved

Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Instructions
Preheat the oven to 400 degrees F.

Melt the butter over 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. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and
the Parmesan 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 half the remaining Gruyere. Top with another piece of toasted
bread. Slather the tops with the cheese sauce, sprinkle with the remaining
Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for
3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve
hot.