Croque Monsieur

• Meat

  • 5 oz Ham, good-quality

• Condiments

  • 1/4 tsp Dijon mustard

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Dash Nutmeg, ground
  • 1 Salt and pepper

• Bread & Baked Goods

  • 8 thin slices White sandwich bread

• Dairy

  • 1/4 cup Butter, unsalted
  • 6 oz Gruyere or emmental cheese, grated
  • 1/4 cup Parmesan cheese, fresh grated
  • 1 1/2 cups Whole milk

Found on tastesbetterfromscratch.com

Description

Ingredients

• ¼ cup (½ stick) unsalted butter
• ¼ cup all-purpose flour
• 1½ cups whole milk
• salt and pepper
• 1/4 tsp dijon mustard
• Dash ground nutmeg
• 8 thin slices white sandwich bread
• 5 oz. good quality ham (about 8 slices) 
• 6 oz. Gruyère or Emmental cheese, grated (about 2½ cups) 
• 1/4 cup fresh grated Parmesan cheese

Directions

• Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened. Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg.
• Preheat oven to 425° F. Spread bread slices with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet. Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese.  Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
• Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is golden, 2-4 minutes.