Croque Monsieur 

Serves 8


16 slices of white bread

Dijon mustard to taste

8 slices of ham

4 cups (450g) Gruyère cheese, shredded

1/2 cup Canterelli Premium Parmesan cheese, grated

2 cups béchamel sauce (recipe below)


For the Béchamel Sauce:

4 tablespoons (1/4 cup) butter

4 tablespoons flour

2 cups milk

1/4 teaspoon salt

1/4 teaspoon white pepper

Freshly grated nutmeg to taste


For the Béchamel Sauce:

  1. Melt the butter in a saucepan over medium heat.
  2. Stir in the flour and cook for 1-2 minutes until it forms a paste. This helps to cook out the ‘raw’ flour taste.
  3. Meanwhile, heat 2 cups of milk in another saucepan or microwave until it is hot but not boiling.
  4. Gradually whisk in the milk until the sauce is smooth and thick.
  5. Season with a pinch of nutmeg, salt, and pepper.
  6. Remove from heat and set aside.

For the Croque Monsieur:

  1. Preheat your oven to 200°C (400°F).
  2. Arrange the bread slices on a baking sheet and toast in the oven until lightly golden, about 5-7 minutes. Watch carefully to prevent burning. Remove from the oven.
  3. Spread a thin layer of Dijon mustard on one side of each toasted bread slice.
  4. Top this with a layer of béchamel sauce.
  5. Top 8 slices of bread with a slice of ham and a generous sprinkle of Gruyère and Canterelli Premium Parmesan cheese.
  6. Cover with the remaining bread slices, generously spread over with béchamel sauce and a sprinkle of Gruyère and Canterelli Premium Parmesan cheese.
  7. Bake for about 10 minutes or until the cheese is melted and golden.
  8. Serve warm, and enjoy.

This French classic is perfect for brunch, lunch, or whenever you’re in the mood for a cheesy, savory treat.

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