The great thing about a Croque-monsieur is that you can make it anywhere. You can be sitting in a cafe in Europe or just enjoy it at home and they will be equally delicious. I’ve been to both kinds and I don’t love the home version any less than I love being on the canal-side café, but I wish there was always more of that deliciousness to go around. Imagine you had a Croque Monsieur big enough to feed your entire family! That would be so convenient. In fact, the Croque Monsieur is incredible. Just look at it! It’s one giant pie that you can slice and serve to your loved ones.
15m prep time
30m cook time
3 tablespoons butter, plus more for greasing
8 slices white bread, crusts trimmed off
10-12 slices ham
2 tablespoons all-purpose flour
2 cups milk, divided
1/4 teaspoon ground nutmeg
2 tablespoons Dijon mustard
3 large eggs
2 cups Gruyere cheese, grated
1/2 cup Parmesan cheese, freshly grated
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 375°F and grease a cast iron skillet or pie plate with butter or nonstick spray.
Line prepared dish with 6 slices of the bread. Fold half of the ham and layer over bread.
In a skillet or saucepan over medium heat, melt the butter. Add flour and whisk 1 minute. Gradually whisk in 1 1/2 cups of the milk.
Season with nutmeg and salt and pepper and cook until sauce starts to bubble and thicken.
Stir in Dijon mustard, then spoon half of the sauce over the ham. Top with remaining slices of bread.
In a medium bowl, whisk together eggs and remaining 1/2 cup milk and season with salt and pepper. Pour mixture over bread in baking dish.
Top with remaining ham, followed by the remaining bechamel sauce, and the gruyere and parmesan. Bake until golden brown, 30-35 minutes.
Let sit 5 minutes before serving. Enjoy!