Classic Croque Monsieur

Croque Monsieur is a French bistro classic: crisp toasted bread layered with ham and Gruyère, then topped with a rich béchamel.

This version bakes until golden and bubbling, making it an easy but indulgent lunch or light supper.

Method

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Preheat the oven to 200°C (180°C fan) or gas mark 6.
Melt butter in a saucepan over medium heat. Add flour and whisk for 1–2 minutes to form a roux.
Gradually whisk in warm milk until smooth and thickened. Season with salt, black pepper and a pinch of nutmeg.
Remove from heat and stir in 50 g grated Gruyère until melted into the sauce.
Arrange 4 bread slices on a tray and spread each with Dijon mustard.
Top with sliced ham and 100 g grated Gruyère, then close with the remaining bread slices.
Spread a little béchamel over each sandwich top and bake for 10–15 minutes until golden and bubbling.
Serve hot, ideally with a crisp green salad.

For Croque Madame, top each portion with a fried egg just before serving.

Use sturdy bread so the sandwiches hold their shape while baking.

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