Croque Monsieur
🍳 CookingБГ

Prep15 min
Cook20 min
Total35 min
Ham and cheese toasted under béchamel and grilled until the top blisters — the French café sandwich done properly.
Ingredients
Serves:4
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
- to taste black pepper
Nutrition (estimated)
medium confidence524kcal · per serving
36g
Protein
47.3g
Carbs
21g
Fat
Recipe total: 2096 kcal · P 144.2g · C 189.2g · F 84.1g
Estimated from 8 of 9 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Make 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.
- 2Season with nutmeg, pepper and a third of the Gruyere, and let it cool slightly so it spreads rather than runs.
- 3Toast the bread lightly on both sides first — untoasted bread turns to paste under the sauce.
- 4Spread mustard on four slices, add ham and a little Gruyere, and close each sandwich.
- 5Spread béchamel generously over the top of each sandwich, right to the edges.
- 6Cover with the remaining Gruyere.
- 7Grill 4-5 minutes under a hot grill until bubbling and browned in patches. Serve immediately, with a knife and fork.
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Questions and answers
How long does Croque Monsieur take to make?
About 35 minutes: 15 min prep and 20 min cooking.
What ingredients do you need for Croque Monsieur?
9 ingredients: white bread slices, cooked ham slices, Gruyere, milk, butter, plain flour, Dijon mustard, nutmeg, black pepper.
How many servings does this Croque Monsieur recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Croque Monsieur?
About 524 kcal, with 36 g protein, 47.3 g carbohydrate and 21 g fat. This is an estimate from the ingredients, not a lab analysis.
What cuisine is Croque Monsieur?
Croque Monsieur comes from French cuisine.
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