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Ina Garten’s Croque Monsieur

Prep Time
5 min
Cook Time
25 min
Yields
4 - 8 servings

2004, Barefoot in Paris, All Rights Reserved.

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ingredients

2
Tbsp unsalted butter
3
Tbsp all-purpose flour
2
cups hot milk
1
tsp kosher salt
½
tsp freshly ground black pepper
1
pinch nutmeg
12
oz Gruyère, grated (5 cups)
½
cup Parmesan, freshly grated
16
slices white sandwich bread, crusts removed
Dijon mustard
8
oz baked Virginia ham, sliced but not paper thin
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directions

Step 1

Preheat the oven to 400ºF.

Step 2

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyère, and the Parmesan and set aside.

Step 3

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Step 4

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyère. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyère, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

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