Home > Recipes > CROQUE MONSIEUR




  • 100 gr groviera
  • 30 gr (2 slices) cooked ham
  • 4 slices of bread
  • 75 ml milk
  • 8 gr flour 00
  • 8 gr butter
  • salt
  • nutmeg


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!

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