Barefoot in Paris: Croque Monsieur

I bet you know the Barefoot Contessa. I don't watch tv and I know the Barefoot Contessa. She is the sort of cook that seeks out the best ingredients, the best flavors, the best recipes, but also finds ways to solve the problems of recipes that take too much time or ask for odd ingredients. Her cookbooks are a joy to cook from. 

I found a copy of Barefoot in Paris for my Paris in July adventure this year, and I spent a lovely afternoon reading through the book and bookmarking recipes that look promising. 

And though my first choice to try was Lemon Chicken with Croutons, sadly I'm cooking during the pandemic, I am only doing grocery pickup every two weeks, and I don't have a nice roasting chicken right now. 

So instead I decided to try Croque Monsieur. 

I had an additional step, but it's one you certainly do not have to do. I made my own loaf of bread. The crust on this bread really added to the flavor of the Croque Monsieur.

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, crusts removed

Dijon mustard

8 ounces baked Virginia ham, sliced but not paper thin

1. Preheat the oven to 400 degrees F.
2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
4. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Oh my goodness. The cheese.

For more wordless photos, go to Wordless Wednesday.

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