Croque Monsieur Simples Recipe Ever 

This decadent French Croque Monsieur is made with melting Gruyere, savory black forest ham, silky white bechamel sauce, a hint of Dijon, and a sprinkle of Herbes de Provence!  

– 3 tablespoons butter – 3 tablespoons all-purpose flour – 2 cups milk – ⅛ teaspoon nutmeg  – ¼ teaspoon salt  – ¼ teaspoon white pepper – 8 slices white bread – 1 tablespoon Dijon mustard – 12 slices black forest ham – 8 ounces Gruyere cheese  – 1 teaspoon Herbes de Provence



Preheat the oven to 425°F and prepare a baking sheet with parchment or silicone. Let unsalted butter melt in a medium saucepan over medium-low heat.  


Add the flour and stir for 2–3 minutes until the liquid thickens but remains pale. Avoid cooking the roux too long or it may brown.  


Cook the mixture for 5 more minutes, whisking regularly to avoid lumps and prevent the sauce from adhering to the saucepan.  


You can also lower the heat and cook it longer. Finished bechamel coating the back of a spoon.  


To taste, add salt. Once the bechamel is cooked, check for salt and adjust the seasoning to your preference.   


You might discover that you don't require any more salt. This is just a matter of taste.   

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