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Croque Monsieur

Croque Monsieur

During the week my breakfast is quite simple, but I treat myself in the weekend. This recipe is definitely a treat. Not only for breakfast if I'm being honest.

This recipe makes 2 croquet monsieur.


¼ cup (½ stick) unsalted butter

¼ cup all-purpose flour

1½ cups whole milk

2 tablespoons whole grain mustard

½ teaspoon freshly grated nutmeg or ¼ ground nutmeg

Kosher salt

6 slices of white bread (casino bread without crusts)

8 slices of Turkey ham

1 1/2 cups of Gruyère cheese (grated)

1 teaspoon herbes de Provence


1. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, until mixture is pale and foamy. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick. Remove from heat and whisk in mustard and nutmeg; season with salt.

2. Preheat oven. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 6 slices of bread, béchamel side up, on a baking sheet; top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling, around 10–15 minutes.


1. Béchamel can be done ahead and kept cold in the fridge for the next day.

2. The assembly can also be done the night before and just bake them to serve.

3. I also use gouda cheese.



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