Proper Croque Monsieur with Mustard Béchamel

⏱ 30 min · Serves 2

Golden, bubbling and unashamedly rich — thick white bread layered with ham and Gruyère, blanketed in a mustardy béchamel and grilled until the top blisters. Weekend lunch sorted.

Per serving: 790 kcal · 42.0g protein · 58.0g carbs · 44.0g fat

Ingredients

• 4 thick slices white sourdough or pain de mie
• 30g butter, plus extra softened butter for spreading
• 25g plain flour
• 300ml whole milk
• 1 tsp Dijon mustard
• Pinch of freshly grated nutmeg
• Salt and black pepper
• 120g Gruyère, coarsely grated
• 4 slices good cooked ham (about 120g)
• 1 tbsp finely grated Parmesan (optional)

Method

1. Heat the oven grill to high and line a baking tray with foil or baking paper.
2. Melt the 30g butter in a small pan over medium heat, stir in the flour and cook for 1 minute until sandy and fragrant.
3. Add the milk a splash at a time, whisking constantly, until you have a smooth, thick sauce. Simmer 2-3 minutes.
4. Off the heat, stir in the Dijon, nutmeg, a good grind of pepper, a pinch of salt and about a third of the Gruyère. It should be thick enough to sit on a spoon.
5. Lightly butter one side of each bread slice and toast those sides briefly under the grill until pale gold.
6. Spread a thin layer of béchamel on the untoasted side of two slices, top with the ham (folded to fit) and half the remaining Gruyère. Close with the other slices, toasted side up.
7. Spoon the rest of the béchamel generously over the tops and sides, then scatter with the last of the Gruyère and the Parmesan.
8. Grill 4-6 minutes, watching closely, until the top is bubbling and deeply browned in patches. Rest 2 minutes, then cut in half and eat hot.
9. For a croque madame, top each with a fried egg.