2 slices of French bread
thinly sliced ham
2 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk
salt and pepper
FOR THE BECHAMEL CREAM
Melt butter in a saucepan. Add the flour and stir together until smoothly blended. Add milk gradually and whisk constantly until a blended and no lumps are formed.
Season with nutmeg, salt, and pepper
FOR THE CROQUE MONSIEUR
Butter the slices of bread and fill with layers gruyere cheese and ham. On a skillet over medium heat add a dot of butter (or butter the bread) and place the croque monsieur over it and brown lightly both sides.
Warm the broiler. Place the croque monsieur on a cookie sheet, top with bechamel cream, and some more gruyere cheese. Broil until the cheese melts and gets a golden color.
Croque Monsieur. Simplicity at his best and yet cannot stop craving them. One of my dad’s favorite Saturday lunch. Our meal of choice to our favorite bistro in Paris. Croque Monsieur is a fun simple dish that we all love.
Different from the American counter partner, the grilled ham and cheese. The bread for one, and then the white sauce or bechamel with grated melted cheese. Using a fresh French country bread where the crust is crusty and the interior soft and out of this world bursting with flavor.
Tuesday, June 30, 2020 - 11:13am