Paris, the city of love!
Chef Ragan Oglesby joined us to show us how rich the city is when it comes to cooking, too!
She just returned from Paris, where she took on some fine cooking classes.
Lucky for us, Ragan brought what she learned right back to our kitchen!
Croque-Monsieur
Ingredients
Béchamel
½ stick unsalted butter
¼ cup all-purpose flour
1½ cups whole milk
2 tablespoons Dijon mustard
½ teaspoon nutmeg
Kosher salt
Ingredients
8 slices ½”-thick country-style bread
8 thinly slices of ham
8 slices of Gruyère
Preparation:
Béchamel
Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until foamy, about 2-3 minutes. Slowly add milk, stirring until mixture is completely combined and is smooth. Stir sauce continuously until sauce is thick and creamy, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
Béchamel can be made 1 day ahead. Let cool.
Preparation:
Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese. Bake until cheese is brown and bubbling, 10–15 minutes.
