Croque Monsieur... Recipe

Ingredients

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• pinch nutmeg
• 12 ounces Gruyere cheese, grated (5 cups)
• 1/2 cup freshly grated Parmesan
• 16 slices white sandwhich bread, crusts removed (I left the crusts on)
• Dijon mustard
• 8 ounces baked Virginia ham, sliced but not paper thinPreheat the oven to 400 degrees. Melt
• the butter over low heat in a small saucepan and add the flour all at
• once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot
• milk into the butter–flour mixture and cook, whisking constantly, until
• the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2
• cup grated Gruyere, and the Parmesan and set aside.
• To
• toast the bread, place the slices on 2 baking sheets and bake for 5
• minutes. Turn each slice and bake for another 2 minutes, until toasted (or use a toaster!)
• Lightly
• brush half the toasted breads with mustard, add a slice of ham to each,
• and sprinkle with half the remaining Gruyere. Top with another piece of
• toasted bread. Slather the tops with the cheese sauce, sprinkle with
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