Croque Monsieur

Method

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1. Melt the butter over medium heat, whisk in the flour and cook for 2 minutes without colouring — this cooks out the raw starch taste.

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2. Add the warm milk in three additions, whisking smooth after each. Simmer 4 minutes until it thickly coats a spoon, then stir in the nutmeg, mustard and salt. Cool slightly.

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3. Heat the grill to high and set a rack about 12 cm below the element.

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4. Butter one side of each slice of bread and toast, buttered side up, for 2 minutes until barely golden.

   Mark done Start 2 min timer

5. Turn four slices over. Spread each with a thin layer of béchamel, then a quarter of the ham, then a third of the cheese in total across them. Close with the remaining slices, toasted side down.

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6. Spread the tops generously with the remaining béchamel, right to the edges, and scatter over the rest of the Gruyère.

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7. Grill for 4 to 6 minutes until the top is bubbling and blistered dark brown in patches. Grind over black pepper and eat immediately, with a knife and fork.

   Mark done Start 4 min timer

Chef’s Tips

• For a croque madame, fry an egg in butter until the white is set and the yolk still runs, and land it on top.
• Grate the Gruyère yourself. Pre-shredded cheese is dusted with anti-caking starch that stops it melting into a sheet.
• Béchamel that is fridge-cold will tear the bread. Let it come to a spreadable, thick-custard consistency first.

Pairing Suggestions

• A green salad with a sharp mustard vinaigrette
• Cornichons and Dijon on the side
• A glass of dry cider or a cold lager

Storage & Reheating

Best eaten within minutes of grilling. The béchamel keeps 3 days refrigerated with cling film on its surface; loosen with a splash of milk before using.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.