10 Minutes Preparation Time
15 Minutes Cooking Time
2 Cloves Garlic (Chopped)
2 Shallots (Sliced)
2tsp Dijon Mustard
4 Slices of Sourdough bread
Butter for bread
100g Gruyere Cheese
4 Slices of Roast Ham
2tbs butter for frying
– In a saucepan, add the milk, shallots, and garlic. Bring to almost boiling then turn off the heat and allow
– Butter both sides of the sourdough
– Grate the cheese
– Sieve the milk into a bowl, discarding the shallots and garlic
– Now, into the saucepan add the butter and allow to melt over a low/medium heat. Once melted, whisk
in the flour and cook for five minutes, stirring every so often. Once the flour has cooked, you can start to
add the milk a little at a time and stirring as you go. Adding the milk slowly reduced the chance of lumps.
Once the milk has incorporated with the flour you will have a thick paste. Add the mustard and a grating
of nutmeg. The sauce needs to be spreadable but still a little runny. If it is too thick, you can loosen it
with a little more milk.
– Preheat the oven to 200c.
– Top two slices of sourdough with half of the bechamel sauce, then add the gruyere, followed by the
ham and a little more bechamel and then topped with the other slice of bread.
– Add a frying pan over medium heat and melt 1tbs of butter. Place the Croque monsieur into the pan
and allow it to shallow fry for a couple of minutes, then flip and repeat on the other side. Repeat with the
– Once browned, add to a baking tray and top the toasties with a little more bechamel to cover the top.
Then sprinkle more cheese on and bake in the oven for 10 minutes.
Thank you to Emma for contributing this recipe and can be found at www.ELFoodielife.co.uk
And also on Instagram @elfoodielife