Croque Monsieur: Bechamel, Gruyere Melt, and Crisp Broiled Finish

Overview

This video details how to prepare a classic Croque Monsieur, emphasizing its structural integrity, balance of ham, Gruyere, and bechamel, and a crisp, broiled finish. Key techniques include pre-toasting the bread, achieving a lump-free bechamel sauce, strategic layering, and careful broiling for a perfect result.

Ingredients

• 8 slices sturdy sandwich bread
• 4 slices ham
• 8 ounces grated Gruyere
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• 1 teaspoon Dijon mustard optional
• salt
• pepper
• a pinch of nutmeg

Instructions

1. Gather 8 slices sturdy sandwich bread, 4 slices ham, 8 ounces grated Gruyere, 2 tablespoons butter, 2 tablespoons flour, 1 cup whole milk, 1 teaspoon Dijon mustard optional, salt, pepper, and a pinch of nutmeg.
2. Lightly toast the bread under the broiler for 1-2 minutes per side.
3. To make the bechamel, melt 2 tablespoons butter, then whisk in 2 tablespoons flour to create a roux.
4. Remove the roux from heat and whisk in 1 cup cold whole milk until smooth.
5. Return the sauce to the burner, stirring constantly until thickened to a medium consistency that coats the back of a spoon.
6. Remove the bechamel from heat, then season with salt, pepper, 1 teaspoon Dijon mustard (optional), and a pinch of nutmeg.
7. Layer the toasted bread with bechamel, then a layer of Gruyere.
8. Add 4 slices of flavorful ham, such as Black Forest or Jambon de Paris.
9. Add another thin layer of bechamel to help the next layer of Gruyere adhere.
10. Use the remaining bechamel on top of the sandwich.
11. Pile high with the rest of the Gruyere, ensuring it extends to the edges.
12. Position the rack about 4-6 inches from the heat under the broiler.
13. Broil very carefully until golden-brown and bubbly, rotating halfway through for even browning.
14. Let the croque rest 1 minute after broiling before cutting with a sharp serrated knife and serving immediately.

In this video

• Toasting bread lightly before assembly prevents sogginess from the bechamel and prepares the surface for even browning when broiled.
• A smooth, medium-consistency bechamel sauce is crucial; it should coat the back of a spoon and yield readily when a finger is run through it.
• Whisking cold milk into the roux off the heat is a foolproof method to ensure no lumps form in the bechamel sauce.
• Seasoning the bechamel with salt, pepper, and nutmeg must be done after removing it from the heat and before layering to avoid a gritty texture.
• Layering bechamel first on toasted bread, then Gruyere, creates an essential moisture barrier and melds beautifully with the ham.
• Using a flavorful ham, such as a Black Forest or Jambon de Paris, significantly enhances the taste of the sandwich.
• Adding another thin layer of bechamel after the ham helps the subsequent layer of Gruyere adhere and melt uniformly during broiling.
• Generously piling Gruyere to the sandwich's edges prevents scorching and creates a beautiful, evenly browned crust.
• Broiling requires careful attention with the rack positioned 4-6 inches from the heat, watching closely for golden-brown perfection and rotating croques halfway through for even browning.
• After broiling, let the croque monsieur rest for 1 minute before cutting to allow the cheese to set slightly, preventing sauce spillage and ensuring a cleaner bite.

Frequently asked questions

How do you prevent a croque monsieur from becoming soggy?

Toasting the bread lightly for 1-2 minutes per side before assembly creates a crucial barrier against the bechamel, preventing sogginess and ensuring a crisp bite.

What is the secret to a lump-free bechamel sauce for croque monsieur?

For a foolproof, lump-free bechamel, whisk cold milk into the roux off the heat, then return it to the burner, stirring constantly until thickened.

What is the correct layering order for a croque monsieur?

Layer bechamel first on toasted bread, then Gruyere, followed by ham, another thin layer of bechamel, then the remaining bechamel and Gruyere on top.

How far should a croque monsieur be from the broiler heat?

Position the rack so the croques are about 4-6 inches from the heat, ensuring a vigorous, bubbly melt without burning.

Why should you rest a croque monsieur after broiling?

Resting the croque for 1 minute after broiling allows the cheese to set just enough to prevent total sauce spillage, ensuring a cleaner bite and a more structurally sound sandwich.