Chefs de France's Croque Monsieur

Ingredients:

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups hot milk

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch nutmeg

12 ounces Gruyere, grated (5 cups)

1/2 cup freshly grated Parmesan

16 slices white sandwich bread,

Dijon mustard

8 ounces baked Virginia ham, sliced but not paper thin

Begin by melting butter and stir in flour to make a roux. Stir for about 2 minutes. Then gradually pour in the hot milk and add the dijon mustard. Continue whisking until sauce has thickened. Remove from heat and add in spices.

Sauce

In a pan layer the bread, sauce, ham, cheese, and more bread. Fry on both sides until cheese has melted and the bread is a golden color.

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