Croque monsieur with bechamel sauce

– Make the béchamel sauce:
– In a large enough saucepan (so that the milk can fit in), melt the butter.
– Add the flour and mix the roux.
– Once it becomes frothy, stop cooking and let it cool.
– Bring the milk to the boil.
– Using a whisk, mix half of the boiling milk with the cold roux and whisk well (off the heat).
– Slowly pour in the rest of the milk while continuing to stir, the cream should be smooth.
– Season with salt, pepper and nutmeg.
– Put the saucepan on the heat and bring to the boil while stirring.
– Let it boil slowly while stirring for about 5 minutes.

• For the croque-monsieur:

– Preheat the oven to 180 °C.
– On two slices of bread, put on each a little cooled bechamel, grated Gruyère, a slice of ham and a little more béchamel.
– Cover with a slice of bread and press very lightly.
– Add a little more béchamel and grated Guyère.
– Bake for 10 min and serve with a green salad