📝 About This Recipe
Transport your kitchen to a charming French bistro with this classic Croque Monsieur, the world’s most sophisticated grilled ham and cheese. This recipe features layers of salty Parisian-style ham and nutty Gruyère nestled between buttery toasted brioche, all smothered in a velvety, nutmeg-scented Béchamel sauce. It is the ultimate comfort food for children and adults alike, offering a perfect balance of crunchy bread and gooey, melted indulgence.
🥗 Ingredients
For the Béchamel Sauce
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk (warmed slightly)
- 1 teaspoon Dijon mustard (adds a subtle tang)
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/4 cup Gruyère cheese (finely grated into the sauce)
For the Sandwiches
- 8 slices Brioche or thick-cut white pullman bread (about 1/2 inch thick)
- 4 tablespoons Unsalted butter (softened at room temperature)
- 8 slices Deli ham (high-quality, thinly sliced)
- 2 cups Gruyère cheese (grated, for filling and topping)
- 2 tablespoons Parmesan cheese (finely grated for a salty crust)
For Garnish
- 1 tablespoon Fresh parsley (finely chopped for color)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
-
2
In a medium saucepan over medium heat, melt the 3 tablespoons of butter until bubbling. Whisk in the flour and cook for 2 minutes to remove the raw flour taste; do not let it brown.
-
3
Slowly pour in the warm milk while whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
-
4
Remove the sauce from heat. Stir in the Dijon mustard, nutmeg, salt, pepper, and 1/4 cup of grated Gruyère until smooth. Set aside.
-
5
Lightly butter both sides of all 8 bread slices using the softened butter.
-
6
Place the bread slices on the prepared baking sheet and toast in the oven for 3-5 minutes per side until lightly golden and crisp.
-
7
Remove the bread from the oven. Spread a generous tablespoon of Béchamel sauce on 4 of the slices.
-
8
Layer two slices of ham over the Béchamel-covered bread, folding the ham so it fits neatly within the edges of the slice.
-
9
Sprinkle about 1/4 cup of the grated Gruyère over the ham on each sandwich, then top with the remaining 4 slices of toasted bread.
-
10
Spoon the remaining Béchamel sauce generously over the top of each sandwich, spreading it all the way to the edges to prevent the crusts from burning.
-
11
Sprinkle the rest of the Gruyère and the Parmesan cheese over the Béchamel layer.
-
12
Bake for 10-12 minutes until the cheese is melted and bubbly. Switch the oven to broiler mode for the last 1-2 minutes to achieve those signature golden-brown toasted spots.
-
13
Remove from the oven, garnish with fresh parsley, and let cool for 2-3 minutes before serving to allow the cheese to set slightly.
💡 Chef's Tips
Always grate your own Gruyère; pre-shredded cheese is coated in starch and won't melt as smoothly into the Béchamel. If the Béchamel gets too thick while sitting, simply whisk in a splash of warm milk to loosen it back up. For kids who are picky about 'green bits,' skip the parsley and nutmeg, but keep the Dijon as it provides essential depth without heat. Don't skip toasting the bread before assembly; this creates a moisture barrier that prevents the sandwich from becoming soggy. To make a 'Croque Madame,' simply top the finished sandwich with a sunny-side-up fried egg.
🍽️ Serving Suggestions
Serve with a simple green salad dressed in a bright lemon vinaigrette to cut through the richness. A side of crunchy cornichons (French pickles) provides a perfect acidic contrast. For a kid-friendly side, serve with crisp apple slices or a small bowl of tomato soup. Pair with sparkling apple cider or a cold glass of milk for the ultimate bistro lunch experience.