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Ina Garten Croque Monsieur Recipe

Ina Garten Croque Monsieur Recipe - Great Meal Recipes

Before we dive into the delicious world of Ina Garten’s Croque Monsieur, let’s chat about what goes well with this delightful dish. Croque Monsieur is rich and indulgent, so it pairs beautifully with a crisp green salad. Picture fresh arugula tossed with a simple lemon vinaigrette. The acidity cuts through the heaviness, balancing each bite perfectly.
Another fantastic pairing is a light tomato soup. The tang of the tomatoes complements the creamy cheese and ham. If you’re feeling adventurous, a glass of chilled white wine, such as a Sauvignon Blanc, can elevate this meal to something truly special.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 7
Course: Breakfast
Cuisine: American
Calories: 869
Ingredients Method Notes

Ingredients
  

  • 16 slices of soft white sandwich bread, crusts trimmed
  • 8 ounces thick-cut Virginia ham, baked
  • Dijon mustard, as needed for spreading
  • 2 tablespoons creamy unsalted butter
  • 3 tablespoons fine all-purpose flour
  • 2 cups warm whole milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • A dash of freshly grated nutmeg
  • 12 ounces Gruyère cheese, freshly shredded about 5 cups
  • 1/2 cup aged Parmesan, finely grated
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon smoked paprika

Method
 

Step 1: Prepare the Bread and Ham
  1. Start your culinary adventure by trimming the crusts off the slices of soft white sandwich bread. You want them to be perfectly square for that classic Croque Monsieur look. Lay half the slices on a clean surface, and evenly spread a generous layer of baked Dijon mustard on each. Next, layer on the thick-cut Virginia ham, ensuring it covers the bread entirely.
Step 2: Assemble the Sandwiches
  1. Top each ham-laden slice with a heap of Gruyère cheese. Remember, we want the gooey goodness of cheese melting into every corner! Place another slice of bread on each sandwich to create a nice little package. Press down gently to combine the ingredients.
Step 3: Make the Béchamel Sauce
  1. In a medium saucepan over medium heat, melt the creamy unsalted butter. Once melted, whisk in the flour, stirring constantly for about two minutes until the mixture is lightly golden. Slowly add the warm milk while whisking vigorously to prevent lumps. Continue to cook until it thickens, which should take about five to seven minutes.
Step 4: Season the Sauce
  1. Once your sauce has thickened to the perfect consistency, season it with sea salt, black pepper, freshly grated nutmeg, thyme leaves, and smoked paprika. Stir well until it’s all mixed together and then remove from the heat.
Step 5: Preheat the Oven
  1. Preheat your oven to 400°F (200°C). This will ensure that your sandwiches get nice and crispy while the cheese melts to perfection.
Step 6: Griddle the Sandwiches
  1. In a large skillet, melt some butter over medium heat. Carefully add the assembled sandwiches, cooking until they are golden brown on both sides—about three to four minutes per side. You might have to do this in batches, depending on your skillet size!
Step 7: Bake the Sandwiches
  1. Once they are nicely browned, transfer your sandwiches to a baking sheet. Pour the béchamel sauce over each sandwich, topping them generously. Sprinkle remaining Gruyère and grated Parmesan on top for extra cheesiness. Bake in the oven for about 10-15 minutes, until the cheese is bubbling and golden.
Step 8: Serve and Enjoy
  1. Remove from the oven and let them cool for a minute. Slice those sandwiches in half to reveal the gooey goodness, and serve hot. Enjoy the delightful aroma wafting through your kitchen.

Notes

  • Choose Fresh Ingredients: Always opt for the freshest bread, cheese, and ham possible. It makes a noticeable difference in flavor.
  • Don't Rush the Béchamel: Take your time when making the béchamel sauce. Rushing can lead to a lumpy texture. Whisk continuously and watch for that rich thickness.
  • Experiment with Cheese: If Gruyère is hard to find, try Fontina or Emmental. Both of these options melt beautifully and offer a slightly different flavor.
  • Take a Shortcut: If you’re short on time, you can use ready-made béchamel from the store. Just heat it up and add the spices for extra flavor.
  • Make it Ahead of Time: You can prepare the sandwiches earlier in the day. Just keep them in the fridge, and bake them when you’re ready to serve.