- 100 gr groviera
- 30 gr (2 slices) cooked ham
- 4 slices of bread
- 75 ml milk
- 8 gr flour 00
- 8 gr butter
To make the croque monsieur, starting from béchamel:
in a saucepan heat the milk, salt to taste and grate the nutmeg; in another pan, melt the butter over a gentle flame, then pour the sifted flour into the rain and stir with a whisk. Pour the hot milk, stir and thicken. Let the béchamel cool down while grating the gruyere cheese.
Take 2 slices of bread and spread 1 spoonful of béchamel each, taking care not to overflow. Then put a slice of cooked ham and cover with grated gruyere cheese; close with 2 more slices of bread.
To finish, cover the surface with the bechamel and gruyere. Then cook the croque monsieur in a pan lined with parchment paper, under the oven grill for 3-5 minutes: the croque monsieur should be golden on the surface and racy inside!