Croque Monsieur

Ingredients

• 8 slices white sandwich bread
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1.5 cups whole milk
• 0.5 tsp fine salt
• 0.25 tsp white pepper
• 0.125 tsp ground nutmeg
• 8 ounces ham
• 6 ounces gruyère cheese – grated
• cornichons – for serving

Instructions

1. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment. Arrange the bread slices on the sheet and toast until pale golden, 4–6 minutes per side.
2. Make the béchamel: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, until foamy and fragrant, 1–2 minutes. Gradually whisk in the milk until smooth. Simmer, whisking often, until thick enough to coat the back of a spoon, 3–5 minutes. Season with the salt, white pepper, and nutmeg; remove from heat.
3. Assemble the sandwiches: Place 4 toasted slices on the baking sheet. Spread about 1.5 tablespoons of béchamel on each. Divide the ham evenly over the sauce, then sprinkle about one-third of the grated Gruyère over the ham. Top with the remaining toasted bread slices and press lightly.
4. Finish the tops: Spread about 2 tablespoons of béchamel over each sandwich. Mound the remaining Gruyère evenly on top, pressing gently so it adheres.
5. Bake until the cheese is melted and the edges of the sauce are bubbling, 10–12 minutes. Switch to broil and brown the tops until deeply golden in spots, 1–2 minutes; watch closely. Let rest 2 minutes, then serve hot with cornichons.