As we transition from Spring of deception into third winter, make the most of winter’s demands for warming fuel by dairymaxxing with this delightful croque monsieur from BBC Goodfood.
Prep time: 20 minutes
Cooking time: 30 minutes
Makes: 2
Ingredients
Sandwich
4 slices of white sourdough (or crusty white)
20g butter
1tsp Dijon mustard
100g grated gruyere (or cheddar)
4 slices smoked ham
125ml milk
125ml cream
1 clove garlic
2 bay leaves
1 small brown onion
20g butter
20g plain flour
1tsp Dijon mustard
Fresh nutmeg
- Bet-cha-melt when you try this
First things first, infuse your milk for the best-chamel of sauces. Crush your clove of garlic and roughly chop your onion; add to a small saucepan with 125ml milk and 125ml cream and 2 bay leaves (if you believe that they work, we are true bay leaf skeptics at GWS).
Heat until the milk is nearly boiling, stirring regularly. Then leave for 10 minutes to cool.
Pre-heat your oven to 180c.
2. Coast with the toast
Whilst your milk cools, slice your bread into 4 slices (if it’s already sliced then there is no better thing for you to do but weep in celebration, you have the uberbreadchen). Butter one side of each slice of bread and then place either under a grill, butter-side up, or – if you’re like us and grill-deficient – then place it butter side down in a frying pan. Allow it to brown and crisp.
3. You’ll roux the day!
Time to put that infused milk to good use! Heat another small saucepan over a medium heat and add 20g butter. Once it melts, stir in 20g plain flour – mix and cook until it forms a thick paste.
Slowly strain in the oniony milk, mixing as you go.
Once the bechamel has thickened, grate in a pinch of nutmeg and add 1tsp Dijon mustard.
4. Spread the love, spread the cheese
On the unbuttered side of your toast, spread 1tsp Dijon between the four slices. Pour over a layer of bechamel (save some for the top!). Sprinkle over around 40g of grated gruyere onto each sandwich and then layer 2 slices of ham on top.
Place each of the sandwich’s lids on and spread over a generous helping of bechamel, sprinkle over the remaining gruyere.
Place the sandwiches in the oven for 10-15 minutes until they are golden, oozey and cheesy to boot.
Sire dinnnkkkeeennn and Sir sinkeeennnnn.
Food for Thought
Lizzy says: “Big big fan of this here croque monsieur. I have scanned through my memory palace and the only recollection I have of eating these is in restaurants in France – but this absolutely trumped all of my previous experiences. It was very easy to make and I even had left-overs for lunch the next day, the bechamel was uber flavourful. I would recommend it with cheddar as well 10/10”
Kate says: “I actually went all out for this recipe and bought proper gruyère and ham from the fancy section of the supermarket. I think my fancy ingredients took this over the top but this would have been incredible none the less. I was sceptical that the béchamel would make much difference but it was so creamy and bubbly from being in the oven (also I do not agree with the bay leaf slander above – I will always bay leaf!). A little bit of a treat lunch but I would 100% make this again 10/10″
10/10 Gasps
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