Gluten Free Croque Monsieur
Total time35 min
Prep time15 min
Cook time20 min
4.9(21)
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Learn more →Ingredients
4 servings
For the Mornay sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ cups whole milk
- ¼ tsp freshly grated nutmeg
- ¼ tsp dijon mustard
- ½ cup gruyère cheese, finely grated
- salt and pepper, to taste
For the sandwiches
- 8 slices white sandwich bread or pain de mie, about ½ inch thick
- 2 tbsp unsalted butter, softened
- 2 tsp dijon mustard
- 6 oz thinly sliced ham
- 1 cup gruyère cheese, finely grated
Instructions
- 1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil.
- 2
Melt 3 tbsp butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1–2 minutes, until the mixture turns pale golden and smells faintly nutty. Gradually pour in the milk in a thin stream, whisking continuously, until the sauce is smooth and no lumps remain.
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