Easy Croque Monsieur Recipe
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For me, croque monsieur is pure French bistro feeling – and I have been preparing it very simply in my kitchen for years: classic, crispy and with just a few, but really good ingredients. In this recipe, I’ll show you what really matters when preparing it so that you can make an original Croque Monsieur at home just as well as in a bistro.
In This Article
5 Tips for the Perfect Croque Monsieur
A Croque Monsieur is not a ham and cheese toast. It is crispy on the outside, creamy on the inside and baked to a golden brown. That’s why I pay attention to a few small but crucial things when preparing it.
- Lightly toast the slices of bread before spreading and topping. This prevents them from getting soft later.
- Do not make the béchamel too thin so that it does not run on the bread.
- Grate the cheese yourself, because freshly grated cheese melts better.
- Do not use too much filling so that the crouqe does not become unstable.
- Use the grill function in the final stage of preparation – for that typical golden crust.
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Easy Croque Monsieur Recipe
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Ingredients
Bechamel sauce
- 2 cups milk (500 ml)
- 3 tbsp butter (40 g)
- 1/3 cup flour (40 g)
- 1 pinch nutmeg
- Salt and pepper
Croque Monsieur
- 8 sandwich bread slices
- 4 ham slices
- 2 1/2 cups of grated cheese (200 g) – gruyère cheese, emmental cheese, comté cheese
- 4 tbsp Dijon Mustard optional
Instructions
Prepare the béchamel sauce*
- In a small saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute to obtain a smooth roux. Gradually pour in the milk, whisking constantly to avoid lumps.
- Let cook for 5 to 7 minutes, stirring often, until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg.
- Cover with plastic wrap pressed directly on the surface to prevent a skin from forming and set aside.
Assemble the croque-monsieur
- Preheat the oven to 410°F (210°C, convection) or 425–445°F (220–230°C, regular oven).
- Lightly toast the slices of bread in a toaster. Spread a thin layer of Dijon mustard on one side of the bread.
- Spread a little béchamel, add a slice of ham, and sprinkle with cheese.
- Close with another slice of toasted bread. Spread the top with the remaining béchamel and sprinkle with the rest of the cheese.
Bake
- Place the croques on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, until the top is nicely golden and gratiné.
- Remove from the oven and enjoy immediately, served with a green salad.
Video
Notes
Nutrition
Which Bread, Ham or Cheese?
You only need a few ingredients for an original Croque Monsieur – which is precisely why their quality counts all the more. As a French girl, I know that when bread, ham and cheese are really good, you can taste it in every bite.
- The bread: In France we use Pain de mie in the USA it is known as sandwich bread. If you’re in a hurry in the evening, the version from the bag is perfectly fine. Otherwise, I recommend a fresh loaf from the bakery – it tastes much better.
- The cooked ham: In France we use jambon blanc – which is nothing other than classic cooked ham. It is mild, not smoked and has a nice delicate taste. This is exactly what the original recipe needs.
- The cheese: When it comes to choosing the cheese, even the French don’t agree. I prefer Gruyère for spiciness or Comté for more nuttiness. Emmental also tastes good.
My tip: Besides the good ingredients, there is one thing that changes everything for me: Dijon mustard. Just a wafer-thin layer on the bread gives the Croque Monsieur that certain kick and really brings out the flavors.
Don’t Skip the Béchamel Sauce!
Many people are intimidated by béchamel. Yet this classic French mother sauce, made from nothing more than butter, flour, and milk, is really easy to prepare. Here are a few tips to help you make it perfectly every time:
- Do not cook too hot. If the stove is too hot, the flour may brown – and the béchamel will taste slightly bitter later. Medium heat is sufficient.
- Be patient when stirring in the milk. If you add it slowly and stir well with a whisk, you will get a smooth sauce without lumps.
- Allow the sauce to simmer long enough. I simmer the sauce for 5-7 minutes. It is only perfect when it thickens slightly and takes on a creamy, almost silky consistency.
- The right consistency. The béchamel should be slightly thicker for croque monsieur than for lasagne – it should stay on the bread and not run into it. If it seems too thick in the end, don’t panic. A little sip of warm milk will save everything.
- Season to taste. Salt, white pepper and a hint of nutmeg are crucial – otherwise it quickly becomes bland.
And my extra tip: for an even richer taste, I sometimes stir a small handful of grated cheese into the homemade béchamel sauce – then it almost becomes a Mornay sauce.
The 2 Classic Mistakes (And How I Avoid Them)
Even in some Parisian bistros where they serve Croque Monsieur every single day, I still see these same mistakes being made. Here is how to ensure yours is perfect:
- Mistake 1: The Bread is Soggy. To prevent this, you must lightly toast your bread slices in a toaster or a hot oven for about 5 minutes before assembling. This creates a “shield” that keeps the bread crispy even under the sauce.
- Mistake 2: Too Much Cheese Inside. You only need a thin layer of cheese on the inside. Remember, you’ll be adding more cheese and béchamel on top, and too much filling inside makes the sandwich unstable and greasy.
- Mistake 3: The Croque Monsieur is Too Dry. If your sandwich feels dry, it’s usually because there isn’t enough béchamel. Don’t be shy with the sauce, it’s the secret to that creamy, melt-in-your-mouth texture that defines a true Croque.
Oven vs. Skillet: Which Method Should You Choose?
Both methods work, but they yield different results. Here is how I decide:
- The Oven Method (My Favorite): Once assembled, bake the sandwiches for 15 to 20 minutes at 210°C (410°F). For that perfect finish, turn on the grill/broiler for the last 2 minutes to get the cheese bubbling and golden brown.
- The Hybrid Method (Skillet + Grill): Toast your assembled sandwiches in a skillet with a little butter for 2–3 minutes per side. Then, spread the béchamel and cheese on top and pop them under the oven grill for 5 minutes.
- Pro Tip: The oven method saves on washing up! However, when I’m making a Croque Madame, I often go for the hybrid method. I toast the bread in the skillet and then use that same pan immediately after to fry my egg!
Warning: If you cook your Croque Monsieur 100% in a skillet, skip the béchamel on the top, it will be impossible to flip! The result will be extra crispy, but you’ll miss out on that gratiné (cheesy crust) that makes the original so special.
How We Sever Croque Monsieur in France
In France we say: Il faut que ça croque. It must crisp up. That’s what happens:
- as a quick lunch in the bistro
- in cafés with a small green salad
- sometimes with a few gherkins
And if there’s a fried egg on top, we call it Croque Madame. Incidentally, for me it always comes with a fresh salad with a simple vinaigrette. Nothing complicated – just something to balance it out.
FAQ: Croque Monsieur
The answer is simple: a croque monsieur is the classic baked ham and cheese toast with béchamel. As soon as there is a fried egg on top, it becomes a croque madame.
Yes, it works well – with a little trick: you can assemble the sandwiches completely (including the béchamel), store them covered in the fridge and bake them just before serving. This keeps them juicy and fresh.
Yes, it is best to reheat it in a preheated oven at around 160-170 °C until it is hot again. This will make it slightly crispy on the outside again. But not in the microwave, please. The bread will soften there and the crust will disappear.
Absolument delucieux!
Oh merci!
I keep this webpage on my phone at all times! Can’t lose it!
So happy you like it so much 🤗
I really like the extra Dijon flavor! Was amazing 🤩