Croque Monsieur

01Method

1. 1

   Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Pour the milk and cream into a microwave-safe jug and heat on full power for about 90 seconds, until warm to the touch.

3. 3

   In a small saucepan over medium heat, melt the butter, then whisk in the flour and cook for about 2 minutes until the mixture bubbles. Gradually pour in the warm milk and cream, whisking constantly until the sauce thickens and becomes bubbly, 3 to 5 minutes. Take off the heat and season with salt, pepper, and nutmeg. Set aside.

4. 4

   In a large skillet over medium heat, melt the tablespoon of unsalted butter and toast 4 bread slices on one side for about 4 minutes until golden. Arrange them on the prepared baking sheet, toasted side down.

5. 5

   Coat each toasted bread slice with béchamel all the way to the edges. Layer two slices of ham on top, then cover with a portion of Gruyere. Set the remaining bread slices on top to form sandwiches, then spread béchamel over each top surface. Finish by scattering the remaining Gruyere and all the Parmesan evenly over each sandwich.

6. 6

   Transfer to the oven and bake until the cheese has melted, 5 to 7 minutes.

7. 7

   Switch the oven to broil.

8. 8

   Move the baking sheet to about 6 inches below the heat source and broil until the tops are golden and bubbling, 2 to 3 minutes — keep a close eye to prevent scorching. Let the sandwiches rest briefly, then slice in half and serve warm.