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CROQUE MONSIEUR

CROQUE MONSIEUR

CROQUE MONSIEUR

Prep: 10 minutes
Cook Time: 25 minutes
Serves: 6

Method

For béchamel, melt butter in a saucepan over medium heat, add flour and whisk continuously until sand-coloured (2-3 minutes), then gradually add milk, whisking continuously. Season to taste, add nutmeg and whisk occasionally until thick and smooth (12-15 minutes). Set aside to cool slightly (5 minutes), then gently whisk in yolk and mustard, cover with plastic wrap, set aside to cool until needed. (This can be made a day ahead.)

Preheat oven to 180C.

Spread 1 tablespoons of béchamel onto each slice of bread. Divide ham and half the gruyere among half the bread slices, then sandwich with remaining bread slices with the béchamel side up. Scatter with remaining cheese.

Ingredients

12 medium slices, Wild Wheat white sourdough bread

300 grams Freedom Farms sliced manuka ham

200 grams gruyere cheese, grated

for the béchamel:

45 grams Butter coarsely chopped

45 grams Plain Flour

500 millilitres Lewis Road milk

Pinch of nutmeg

egg yolk

1 tablespoon Dijon mustard

salt and white pepper

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