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Croque Monsieur is one of those French café classics from the late 19th century that feels simple on the surface but delivers pure comfort every time. This homemade Croque Monsieur is a hot French ham‑and‑cheese sandwich assembled, topped with cheesy sauce, then baked in the oven until slightly crispy. The name literally means “Mister Crunch”, hinting at its toasted exterior.
Ingredient List for 4 servings:
8
Toast bread slices
100
gr
Grated cheese
Sauce
200
ml
Milk
50
gr
Cheese
4
Ham slices
1
tablespoon
Flour
1
pinch
Nutmeg powder
0.5
teaspoon
Salt
1
pinch
Black pepepr
Oven temperature:
225 degrees Celsius
Instructions:
Preheat the oven at 225 degrees Celsius.
Place a baking paper on a baking sheet.
Place the bread slices on the paper and butter one side of each bread slice.
Spread out half of the cheese on the bread slices.
Place 1 ham slice on each bread.
Spread out the rest of the cheese evenly on top of the ham.
Place the rest of the bread slices on the cheese.
In a casserole place the butter, milk and flour, stir until boiling point.
Lower the heat and add the nutmeg, salt, black pepper and grated cheese. Stir until the cheese is melted.
Pour evenly on the bread.
Place in the middle of the oven for 10 minutes.
Take out and serve warm.
A selection of recipes from the same country.
This recipe is from
France
A fresh cold potao salad. It is good to to serve as a side dish especially when doing some BBQ. It is possible to add some mor ingredients like feta cheese, shrimps, cheese, ham and etc.
French cake that is served on the 6th of January. The person who gets the figure will be king or queen of the day.
This is a sponge roll with a different jam made of the mini plums named Mirabelle. They are typical fruits of the region Lorraine in the north east of France. These plums are mainly eaten as fruit but also very popular for jam or other dessert due to their sweetness.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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