Croque Monsieur With Gruyere Cheese Recipes

Steps:

• Preheat the oven to 400 degrees F.
• 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.
• 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 the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Steps:

• Preheat the broiler.
• Butter 8 slices of the bread and arrange them on a baking sheet, buttered side down. Smear the top side with Dijon to taste and top with the ham, the sliced cheese and the remaining bread. Butter the top of each sandwich.
• Place under the broiler, about 2 to 3 inches from the flame. Broil for about 3 minutes or until top slice is golden brown. Turn the sandwiches over and broil for an additional 1 to 2 minutes. Sprinkle each with the grated Gruyere and broil for 1 minute or until the cheese is melted.

Steps:

• Make bechamel sauce: Melt butter in a small saucepan over medium heat until just starting to bubble. Add flour, and cook, whisking constantly, until smooth but not browned, about 3 minutes.
• Whisking constantly, slowly add milk; continue cooking while whisking until mixture has thickened, about 3 minutes more. Remove from heat, and add salt, nutmeg, cayenne, and black pepper. Transfer to a bowl; place plastic wrap directly on surface of sauce, and set aside.
• Heat broiler. Heat a griddle or large cast-iron skillet over medium-low heat. Smear one side of bread slices with mustard. Top 4 slices with a layer each of ham and cheese; cover with remaining 4 bread slices, pressing gently to adhere. Generously butter outer sides, spreading it all the way to the edges.
• Place sandwiches on griddle or in skillet. Cook until golden brown and cheese has melted, 3 to 4 minutes a side. Transfer to work surface; divide bechamel sauce evenly over tops, spreading to edges; sprinkle with grated cheese.
• Transfer to broiler, and cook until topping is melted and golden, 2 to 3 minutes. Serve immediately.

Steps:

• In a saucepan, combine the milk, double cream, onion, garlic and bay leaves and heat over a medium heat until it just starts to boil.
• Take off the heat and leave to infuse for 10 minutes.
• Pour the milk mixture through a sieve into a jug.
• Then, in a saucepan, gently melt the butter and add the flour. Stir together over a low-medium heat for 1 -2 minutes.
• Gradually add the milk in three parts whilst continually stirring.
• Continue to stir and bring the sauce to a gentle boil.
• Take off the heat and stir in the dijon mustard and ground nutmeg.
• Next, brush the two slices of bread with the melted butter and grill for about 5 minutes until golden brown.
• Take out of the grill and preheat the heat the oven to 180°C (350°F).
• Flip the slices of bread over and spread one slice with a thin layer of dijon mustard, followed by another layer of the béchamel sauce, followed by the cheese and then the ham.
• Place the other slice of bread on top and coat with more béchamel sauce and cheese.
• Bake for about 15 minutes, until the cheese is bubbling.
• Serve with fresh salad!
• Enjoy!