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Delicious Croque Monsieur Recipe with Creamy Béchamel and Gruyère Made Easy

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A classic French sandwich featuring toasted bread, creamy béchamel sauce, and melted Gruyère cheese, perfect for brunch or cozy dinners.

Ingredients

Scale
  • 8 slices white sandwich bread or pain de mie
  • 8 oz (about 225g) thinly sliced cooked ham (Black Forest or honey ham recommended)
  • 1½ cups (150g) grated Gruyère cheese
  • 4 tablespoons (60g) unsalted butter, softened
  • 3 tablespoons (24g) all-purpose flour
  • 1¼ cups (300ml) whole milk
  • 1 teaspoon Dijon mustard
  • Pinch of freshly grated nutmeg
  • Salt and pepper to taste
  • Optional: ¼ cup (25g) grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, melt 4 tablespoons (60g) of unsalted butter over medium heat.
  3. Add 3 tablespoons (24g) all-purpose flour and whisk continuously for about 2 minutes until it forms a smooth, golden paste (roux).
  4. Gradually pour in 1¼ cups (300ml) whole milk while whisking nonstop to prevent lumps.
  5. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat.
  6. Stir in 1 teaspoon Dijon mustard, a pinch of freshly grated nutmeg, and salt and pepper to taste. Set aside.
  7. Lightly toast 8 slices of bread until just golden.
  8. Spread a thin layer of béchamel sauce on one side of 4 bread slices.
  9. Layer with ham slices (about 2 oz or 60g per sandwich) and about ⅓ cup (50g) grated Gruyère cheese.
  10. Top with another slice of bread and spread béchamel on the tops.
  11. Sprinkle the tops with remaining Gruyère cheese and optional Parmesan cheese.
  12. Place sandwiches on the prepared baking sheet and bake for 10–12 minutes until golden brown and bubbling.
  13. For an extra crispy finish, broil sandwiches for 1–2 minutes, watching closely to avoid burning.
  14. Let sandwiches cool for a minute or two before slicing and serving.

Notes

If béchamel gets too thick, stir in a little extra milk to loosen it before spreading. Whisk constantly to avoid lumps. Lightly toast bread to prevent sogginess. Freshly grated cheese melts better than pre-grated. Rotate sandwiches halfway through baking for even cooking. Can be cooked in a skillet covered with a lid if no oven is available.

Nutrition

Keywords: Croque Monsieur, French sandwich, béchamel sauce, Gruyère cheese, brunch recipe, comfort food, easy French recipe

Find it online: https://evabake.com/delicious-croque-monsieur-recipe-with-creamy-b-e-chamel-and-gruy-e-re-made-easy/