10 Minutes Preparation Time
15 Minutes Cooking Time
2 Cloves Garlic (Chopped)
2 Shallots (Sliced)
2tsp Dijon Mustard
4 Slices of Sourdough bread
Butter for bread
100g Gruyere Cheese
4 Slices of Roast Ham
2tbs butter for frying
- In a saucepan, add the milk, shallots, and garlic. Bring to almost boiling then turn off the heat and allow to sit
- Butter both sides of the sourdough
- Grate the cheese
- Sieve the milk into a bowl, discarding the shallots and garlic
- Now, into the saucepan add the butter and allow to melt over a low/medium heat. Once melted, whisk in the flour and cook for five minutes, stirring every so often. Once the flour has cooked, you can start to add the milk a little at a time and stirring as you go. Adding the milk slowly reduced the chance of lumps. Once the milk has incorporated with the flour you will have a thick paste. Add the mustard and a grating of nutmeg. The sauce needs to be spreadable but still a little runny. If it is too thick, you can loosen it with a little more milk.
- Preheat the oven to 200c.
- Top two slices of sourdough with half of the bechamel sauce, then add the gruyere, followed by the ham and a little more bechamel and then topped with the other slice of bread.
- Add a frying pan over medium heat and melt 1tbs of butter. Place the Croque monsieur into the pan and allow it to shallow fry for a couple of minutes, then flip and repeat on the other side. Repeat with the other toastie.
- Once browned, add to a baking tray and top the toasties with a little more bechamel to cover the top. Then sprinkle more cheese on and bake in the oven for 10 minutes.