Croque-Monsieur: Homemade Bechamel, Not Store-Bought Sauce
A croque made with homemade bechamel has nothing to do with the melted Gruyere and ketchup version from the school cafeteria. It takes ten more minutes. Those are the best ten minutes of the recipe.
Method
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- Make the bechamel: melt the butter over medium heat. Add the flour and whisk 1 minute without letting it color. Add the cold milk in three additions, whisking. Cook until thickened, 3 to 4 minutes. Season with salt, pepper and nutmeg.
- Add half of the Gruyere to the hot bechamel and whisk until melted.
- Lightly toast the bread slices. Spread softened butter on one side of each slice.
- Spread a layer of bechamel on two slices. Lay the ham on top. Cover with the second slice (buttered side toward the ham).
- Spread the remaining bechamel over the top. Sprinkle with the rest of the Gruyere.
- Put under the broiler 5 to 7 minutes until the cheese is melted and golden. Keep an eye on it: it goes fast.
- Serve immediately with a green salad in mustard vinaigrette.
Croque-madame: add a fried egg on top as it comes out of the broiler. Cook the egg in a small pan while the croque browns, then assemble when it comes out.
Nutrition
Estimate per serving.
Quick answers
How long does it take?
Plan on 30 minutes in total: 15 minutes of prep and 15 minutes of cooking.
How many people does this recipe serve?
It serves 2. Ingredient amounts scale with the number of servings.
Any tip to get it right?
Croque-madame: add a fried egg on top as it comes out of the broiler. Cook the egg in a small pan while the croque browns, then assemble when it comes out.
