Croque Monsieur

BÉCHAMEL

2 tbsp Butter, unsalted

2 tbsp Flour, all purpose

1 ¼ cups Milk, whole

1 tbsp Mustard (Grey Poupon is good)

½ tsp Nutmeg, grated

Salt, to taste

OTHER INGREDIENTS

8 Bread slices, 1/2" thick (buy or bake your own - recipe included below)

6 oz Ham

3 oz Gruyère, grated

BÉCHAMEL
Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.

ASSEMBLE  
Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese. Bake until cheese is brown and bubbling, 10–15 minutes.

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Croque Monsieur