Recipe: A Classic Croque Monsieur

Inspired by the best Croque Monsieur I’ve ever had, I wanted to try to make this wonderful dish at home. I miss restaurants a lot right now but the best we can do is to try and recreate our favourites at home or support our local restaurant businesses that offer takeaway. Here in the country there aren’t many restaurants nearby so I donned the apron and set to work.

Most important when making a dish like this is to use the very best ingredients. Crusty sourdough bread, good quality cooked (or lightly smoked) ham and gruyere cheese. And to not skimp on the béchamel sauce. It’s really what makes the sandwich.

This is not a difficult dish to make, but it has a lot of steps, so it’s best to prepare as much as you can in advance: grate the cheese, have the butter ready, make the béchamel sauce. Make sure the oven is hot. A little mise en place goes a long way.

I must confess it didn’t rival The Wolseley’s version, but it came pretty close and that’s good enough for me.

Please note I made this for 3 people but have reworked the recipe to serve 2 to make it easier to scale up and down.

Croque Monsieur, serves 2

4 slices good quality crusty white sourdough bread

2 slices cooked ham

100 g Gruyere cheese, grated

25 g salted butter, at room temperature

For the béchamel:

1 1/2 tbsp butter

1 1/2 tbsp flour

500 ml whole milk

a few drops lemon juice

salt and peppar

Start by making the béchamel sauce. Heat up the milk in a non-stick saucepan on medium heat. In another non-stick saucepan melt the butter on medium heat. Stir in the flour and let it cook, while whisking for a minute or so. Add the warmed milk bit by bit and whisk as the sauce thickens. Season to taste and add a few drops lemon juice. Set aside.

Butter each bread slice on one side and place it face up on a parchment paper lined baking tray. Bake in a 200C oven for 5 minutes or until golden brown. Remove from the oven and turn the bread slices around so you have the toasted side face down. Spread on a layer of béchamel sauce on each bread slice. Add grated gruyere on two of the slices, followed by the ham. Add more gruyere and sandwich together béchamel side face down. Add a thicker layer of béchamel on the top of the sandwiches and top with grated gruyere. Bake in the oven for 10-15 minutes or until golden brown and bubbly. Serve with a tangy green salad (little gem with olive oil, red wine vinegar or plenty of lemon juice and a little salt is all you need).

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