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Croque Monsieur

Cook Time:
20 mins
Prep Time:
15 mins

Chef notes

This recipe makes a simple ham and cheese sandwich totally decadent. It is a classic and one of my favorites, especially on a cold winter evening or afternoon.

Technique tip: Whisk the milk as you pour it in so that there aren't any clumps of flour.

Swap option: Add a fried egg on top for a croque madame.


  • 12 slices white sandwich bread
  • Dijon mustard, for spreading
  • sliced ham, as needed, depending on how thick your ham is (if using thinly sliced deli ham, use about 3 slices per sandwich, or 18 slices total)
  • 4 cups grated Gruyere cheese, divided
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 pinch grated nutmeg
  • kosher salt and freshly ground black pepper



Preheat the oven to 400 F.


Assemble the sandwiches on a baking sheet by spreading 6 slices of bread with a scant amount of Dijon mustard. (If you like more Dijon flavor, add more; I like it to be subtle.) Top with the desired amount of ham and sprinkle with about a tablespoon of Gruyere. Top with the remaining bread slices.


In a medium saucepan, heat the butter over medium heat until melted. Stir in the flour, creating a roux, and cook for about 4 minutes. Whisk in the milk and stir until it thickens enough to coat the back of a spoon. Add the nutmeg and 1 cup of Gruyere, and season with salt and pepper. Pour the mixture over the sandwiches. Top the sandwiches with equal amounts of the remaining cheese.


Bake for 8 minutes. Turn on the broiler and broil until the sandwiches are golden-brown and the cheese is bubbly, about 2 minutes (watch closely!).