Croque Monsieur

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 to 8 servings
Level:
Intermediate

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
Directions

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.


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Pairs Well With
Merlot

Jammy, earthy red wine

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4.6 141
best croque monsieur ever item not reviewed by moderator and published
Delicious :) Easy to make :) So worth taking the extra time to make this Fancy Ham & Cheese sandwich :) Now on my Favorite List :) 3 Teenagers Love it :) item not reviewed by moderator and published
I loved the ease and flavor of this sandwich and if I ever need a delicious white sauce this is the one I'll use. Thanks for another great mealtime recipe. item not reviewed by moderator and published
Delicious, easy. Followed recipe exactly. This bechamel was excellent. Fav. CM is Robert Irvine style topped w/ Ina's bechamel, shredded cheese then broiled. Love all crogues, esp. gagnet-- gouda and sausage. item not reviewed by moderator and published
The French and Ina Garten definitely know what they are doing! These are good with turkey too. item not reviewed by moderator and published
Regarding the salt, we do not add it at all. Add only to your taste and use unsalted butter. Other wise, it is a delicious recipe. item not reviewed by moderator and published
What's wrong with non-Kosher salt? item not reviewed by moderator and published
Wonderful! I too made mine open-faced rather than stacked. item not reviewed by moderator and published
If I make this again, I'd use less cheese. I think it was too much. item not reviewed by moderator and published
Could I use a different cheese as a substitue? item not reviewed by moderator and published
I've always wondered the same. The only use in my mind for such coarse salt is for rubbing stuff. Coarser salt would be less densely packed though, so you might have to cut the amount if you use finer grains instead. Idk if the difference is significant or negligible because I've never bought kosher salt myself. Just my guess. Best thing to do it just taste it as you go anyway, yea? item not reviewed by moderator and published
There isn't really anything wrong with using non-kosher salt. The main difference between Kosher salt and table salt is the grain size. Personally, I prefer Kosher salt in most baking things, especially if chocolate is involved, because it doesn't completely dissolve into the food and thus gives little bursts of salt to accent the sweet. If you do decide to use non-Kosher salt, cut the measurement in half or you'll have double the salt you're meant to. item not reviewed by moderator and published
To me kosher salt is not as bitter as regular salt. I do like regular salt on pork than kosher salt. item not reviewed by moderator and published
There is no such thing as too much cheese! ;) item not reviewed by moderator and published

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