CROQUE MONSIEUR CROQUE MADAME by French chef Gérard Garbé

gruyere cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: emmental cheese

Emmental is often less expensive and still melts well.

ham

🥗Healthier: turkey

💰Cheaper: bologna

Bologna is a budget-friendly alternative to ham.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a less expensive substitute for butter.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Water with cornstarch can mimic the creaminess of milk.

Melt 25 grams of butter in a saucepan.

Add 25 grams of flour to the melted butter and cook until it turns blond and has a nutty aroma.

Slowly add cold milk to the roux, stirring continuously to avoid lumps.

Grate nutmeg into the mixture and add a pinch of white pepper and salt.

Let the béchamel cool down, then add grated cheese and one egg to make sauce Mornay.

Cut square bread into slices approximately 1.5 centimeters thick.

Toast the bread until golden brown.

Butter one side of each slice of toasted bread.

Spread the Mornay sauce on the buttered side of the toast, covering it completely.

Add two slices of ham and a little Dijon mustard on top of the Mornay sauce.

Place another slice of toast on top, buttered side up.

Add more Mornay sauce on top of the second slice of toast and sprinkle with grated cheese.

Preheat the oven to 250 degrees Celsius.

Bake the Croque Monsieur in the oven until the cheese is melted and golden brown.

For a Croque Madame, fry an egg and place it on top of one of the sandwiches before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens