Croque Monsieur

Instructions

• Make the béchamel: In a saucepan, combine the milk, cream, onion, garlic, and bay leaves and heat over a medium heat until the mixture just comes to a boil. Remove from the heat and let steep for 10 minutes.
• Pour the milk mixture through a sieve into a liquid measuring cup, discarding the solids. Clean the saucepan.
• Melt the butter in the same saucepan over medium-low heat, then stir in the flour. Cook for 1-2 minutes to remove the raw flour flavor. While stirring constantly to prevent lumps from forming, add the milk mixture in three additions. Continue to stir as the sauce comes to a gentle boil, then remove from the heat and stir in the mustard and nutmeg.
• Make the croque monsieur: Turn the broiler on low.
• Brush the bread on one side with the melted butter and broil for about 5 minutes, until golden brown. Remove from the oven and preheat the oven to 180°C (350°F).
• Flip the slices of bread over and spread each slice with 1 teaspoon of mustard, followed by 1 tablespoon of béchamel sauce. Top two slices of bread with the Gruyère and ham, then sandwich the other slices of bread on top. Spread more béchamel over the tops of the sandwiches and sprinkle with more Gruyère.
• Bake the sandwiches for about 15 minutes, until the cheese is bubbling.
• Serve with fresh salad.
• Enjoy!