2 PEOPLE
Preparation time: 20 MIN.
Cooking time: 10 MIN.

• INGREDIENTS:
– 4 slices of sandwich bread
– 2 slices of white ham
– 100 g of grated Gruyère

• for the béchamel sauce:

– 25 g of butter
– 25 g of flour
– 50 cl of milk
– salt, pepper, nutmeg

• PREPARATION:

– 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: