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
Ingredient
1
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.
2
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.
3
Cook the mixture for 5 more minutes, whisking regularly to avoid lumps and prevent the sauce from adhering to the saucepan.
4
You can also lower the heat and cook it longer. Finished bechamel coating the back of a spoon.
5
To taste, add salt. Once the bechamel is cooked, check for salt and adjust the seasoning to your preference.
6
You might discover that you don't require any more salt. This is just a matter of taste.