Croque Monsieur

Ingredients

• 8 pieces white bread slices
• 4 pieces cooked ham slices
• 200 g Gruyere, grated
• 400 ml milk
• 40 g butter
• 40 g plain flour
• 2 tsp Dijon mustard
• 0.25 tsp nutmeg, grated

Steps

1. 1
   Make a thick béchamel: melt the butter, stir in the flour, cook 3 minutes, then whisk in the milk gradually and simmer until it coats a spoon heavily.
2. 2
   Season with nutmeg, pepper and a third of the Gruyere, and let it cool slightly so it spreads rather than runs.
3. 3
   Toast the bread lightly on both sides first — untoasted bread turns to paste under the sauce.
4. 4
   Spread mustard on four slices, add ham and a little Gruyere, and close each sandwich.
5. 5
   Spread béchamel generously over the top of each sandwich, right to the edges.
6. 6
   Cover with the remaining Gruyere.
7. 7
   Grill 4-5 minutes under a hot grill until bubbling and browned in patches. Serve immediately, with a knife and fork.