Croque Monsieur
Ham and gruyere with béchamel, torched under the broiler until bubbling.
Tested time and yield
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Yield
- 4 servings
- Difficulty
- hard
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Make the béchamel: melt 2 tbsp butter in a saucepan. Whisk in flour and cook 1 minute. Gradually whisk in warm milk and simmer until thick enough to coat a spoon, 3 to 5 minutes. Season with nutmeg and salt; stir in 1/2 cup Gruyère.
- 02
Heat the oven to 425°F (220°C). Spread Dijon on four bread slices. Add ham and 1 cup Gruyère, then close with the remaining bread.
- 03
Butter the sandwich exteriors lightly and bake on a sheet pan for 5 minutes. Flip and bake 3 minutes more.
- 04
Spread béchamel over the tops, sprinkle with remaining Gruyère and Parmesan, and broil until bubbling and browned in spots.
- 05
Serve immediately.
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