• 25 g butter
  • 25 g plain flour
  • 200 ml milk
  • a generous grating of nutmeg
  • 200 g mature reserve Gruyère, de-rinded and finely grated
  • 8 slices country-style bread
  • 1 tbsp Dijon mustard
  • 4 slices honey-roast ham


  1. 1

    Preheat the grill to high. First make a béchamel sauce: melt the butter in a pan and add the flour; cook gently for 2-3 minutes. Gradually add the milk and simmer, whisking continuously, for 2 minutes, until thickened. Remove the pan from the heat. Season, add the nutmeg, stir in 50g of the Gruyère and set aside.

  2. 2

    Lay the bread on a large baking sheet and lightly toast on one side under the grill.

  3. 3

    Preheat the oven to 200°C, fan 180°C, gas 6. Spread 4 slices of toast with mustard. Add a slice of ham to each one (you will probably need to fold the slices in half), then divide about three-quarters of the remaining Gruyère among the slices. Top with the other toasted bread slices.

  4. 4

    Spread each sandwich with a large spoonful of béchamel sauce. Sprinkle with the remaining cheese. Bake in the oven for 10-12 minutes, then turn on the grill again and grill each croque monsieur for 2-3 minutes until the cheese is golden brown.


    Get ahead: make up to a day ahead. Delicious cold, or reheat at 200°C, fan 180°C, gas 6 for 7-8 minutes.

Nutritional Details

Each serving provides
  • Energy 2248kj 537kcal 27%
  • Fat 26.4g 38%
  • Saturates 14.6g 73%
  • Sugars 4.3g 5%
  • Salt 3.0g 50%

% of the Reference Intakes

Typical values per 100g: Energy 938kj/224kcal

Each serving provides

36.9g carbohydrate 7.6g fibre 34.0g protein

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