Croque Monsieur

Method

1. 1

   Melt the butter, whisk in the flour for a minute, then gradually whisk in the milk and simmer to a thick béchamel. Season with salt and nutmeg.

   💡 A thick béchamel is what separates a croque from ordinary cheese on toast.

2. 2

   Lightly toast the bread slices so they hold up to the sauce.

3. 3

   Spread two slices with mustard, layer on the ham and half the gruyère, and close the sandwiches.

4. 4

   Spread béchamel thickly over the tops and pile on the remaining cheese.

5. 5

   Bake or broil at high heat until bubbling and spotted deep gold, 5–6 minutes.

   💡 Watch closely in the last minute — the line between bronzed and burnt is thin.

6. 6

   Serve immediately with a sharp green salad to cut the richness.