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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Croque Monsieur Recipe

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This recipe for Croque Monsieur is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the béchamel:

1 cup whole milk
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/8 teaspoon grated nutmeg
Kosher salt
1/4 cup grated Gruyere cheese (about 1 ounce)

For the croque monsieur:
4 3/4 -inch-thick slices country white bread
12 thin slices Black Forest ham or other lean ham (about 8 ounces)
2 cups coarsely grated Gruyere cheese (about 8 ounces)
Freshly ground pepper
Directions:
Directions:
Make the béchamel.

In a small saucepot, heat the milk over medium heat until warm to the touch; set aside. In a separate small saucepot, melt the butter over medium heat. Add the flour, reduce the heat to low and cook, whisking continuously, until the raw flour taste has been cooked out, about 2 minutes. Whisk in the warm milk until smooth. Grate the nutmeg into the béchamel.

Add the cheese.

Season the béchamel with salt and bring to a simmer, whisking continuously, until thickened, about 2 minutes. Remove from the heat and add the Gruyere. Whisk the mixture until smooth and set aside.

Assemble the sandwiches.

Heat the broiler on high. Set the bread on a sheet pan and place 3 slices of the ham on each slice of bread. Spoon a thin layer of the béchamel on top of the ham. Divide the Gruyere evenly among the sandwiches and season with pepper. Broil until the cheese melts and turns golden brown, about 3 minutes.

To turn your sandwich into a croque Madame, top it with a fried egg.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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