Croque Monsieur

Prep Steps

• 8 oz gruyere cheese, about 2 cups {do:shred}
• 2 tbsp butter (optional) {do:soften}

Make the Béchamel

Preheat the oven to 425°F. In a saucepan over medium heat, melt...

• 1/2 cup butter

Whisk in and cook until bubbling, about 1 minute...

• 1/4 cup all-purpose flour

Slowly whisk in, a little at a time...

• 1 1/2 cups whole milk

Cook, whisking, until thick and smooth, 3–4 minutes. Lower the heat and whisk in...

• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp black pepper
• 1/4 tsp dijon mustard
• 1/8 tsp ground nutmeg

Remove from the heat. The béchamel can be made a day ahead and kept in the fridge.

Toast the Bread

Lay out...

• 8 slices white sandwich bread

For a crispier sandwich that's easier to eat, spread one side of each slice with...

• 2 tbsp butter, softened (optional)
• 1/2 tsp garlic powder (optional)

Toast buttered side down in a large skillet over medium heat until golden. The toasted side faces in.

Assemble

On a baking sheet, lay 4 slices toasted side up and spread each with about 2 tbsp of béchamel. Layer each with...

• 12 oz thinly sliced ham
• 4 oz gruyere cheese, shredded

Spread another 2 tbsp of béchamel on top and close each sandwich with the remaining bread, toasted side down. Spread the rest of the béchamel over the tops and sprinkle with...

• 4 oz gruyere cheese, shredded

Bake & Broil

Bake until the cheese melts, 5–6 minutes, then broil 1–2 minutes until browned and bubbly. Slice diagonally and serve.