French · Main · Easy
Croque Monsieur
Toasted ham and Gruyere layered on buttery brioche, smothered in creamy bechamel, and broiled until bubbling and golden. The Parisian cafe classic at its most indulgent.
The whole recipe in 60 seconds
Croque Monsieur, in 5 ideas
- Spread the bechamel all the way to the edges, the browned bits around the crust are the best part.
- Warm milk prevents lumps in the bechamel, cold milk makes it seize up.
- A fried egg on top turns this into a croque madame, the classic brunch upgrade.
- Grate the cheese yourself, pre shredded cheese does not melt as smoothly.
- Serve with cornichons or a sharp salad, the acidity balances the rich sandwich perfectly.
What you need
Ingredients
- 4 thick slices brioche or white sandwich bread
- 6 oz good ham, thinly sliced
- 1 cup grated Gruyere cheese, divided
- 2 tbsp unsalted butter, softened
- 2 tbsp unsalted butter (for the bechamel)
- 2 tbsp all purpose flour
- 1 cup whole milk, warm
- 1 tsp Dijon mustard
- 1 pinch freshly grated nutmeg
How to make it
Directions
- Melt 2 tbsp butter in a small saucepan, whisk in the flour, and cook 2 minutes. Slowly whisk in the warm milk until smooth.
- Simmer 3 minutes until thickened, then stir in the Dijon, nutmeg, salt, pepper, and 1/2 cup of the Gruyere until melted.
- Butter one side of each bread slice. Layer ham and a handful of cheese between two slices, buttered sides out.
- Toast the sandwiches in a skillet until golden on both sides.
- Spread bechamel generously over the tops, sprinkle with remaining Gruyere, and broil 3 to 4 minutes until bubbling and spotted brown.
- Serve hot with a simple green salad to cut the richness.
Make a double batch of bechamel and freeze half, it thaws quickly and turns this into a 10 minute dinner anytime.