Summary: Grilled ham and cheese sandwich topped with béchamel, baked until golden and bubbling. Ready in 30 minutes, serves 6.
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Category: Starters, French Cuisine
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Quick overview
- Dish: Croque Monsieur
- Category: Starters, French Cuisine
- Cuisine: French
- Main ingredient: White bread, 12 slices (good quality)
- Guide: 12 Most Famous French Dishes
- Total time: 30 minutes (15 min prep + 15 min cooking)
- Difficulty: Easy
- Servings: 6 (Portion weight: 220 g)
- Key technique: Baking, béchamel
- Preparation types: Baking, grilling
- Dietary info & allergens: Contains gluten, dairy, eggs
- Suitable for: Lunch, brunch, light dinner, snack
- Nutritional values (per serving): 480 kcal, Protein: 24 g, Fat: 28 g, Carbs: 32 g
- Storage: 2 days in fridge, 1 month in freezer
- Pairing: White wine, cider, sparkling water
- In short: The classic French ham and cheese sandwich – baked with béchamel until golden and bubbling.
- Last updated: 24. 9. 2026
WAGUU says: “The béchamel is what makes it a Croque Monsieur. Do not skip it.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 15 minutes |
| Temperature: | 200 °C (oven) |
| Servings: | 6 |
At a glance
A bistro classic – grilled ham and cheese sandwich topped with béchamel and baked until golden and bubbling. Rich, comforting, and ready in half an hour.
Ingredients
Base servings: 6 • Portion weight: 220 g
| Ingredient | Amount | Quality |
|---|---|---|
| White bread | 12 slices | Good quality, crusts on |
| Cooked ham | 300 g | Good quality, sliced |
| Gruyère cheese | 200 g | Grated |
| Butter | 60 g | Unsalted |
| Plain flour | 60 g | For the béchamel |
| Whole milk | 500 ml | Fresh |
| Dijon mustard | 2 tbsp | Good quality |
| Fresh nutmeg | 1 pinch | Grated |
| Fine sea salt | 1 tsp | To taste |
| White peppercorns | 1 tsp | Freshly ground |
Why you will love this recipe
- Quick and easy: Ready in 30 minutes. Perfect for a quick lunch or light dinner.
- Rich and comforting: The béchamel and melted cheese make it deeply satisfying.
- Versatile: Serve as a snack, lunch, or with a green salad for a full meal.
Why it works: The béchamel adds creaminess and prevents the sandwich from drying out. The Gruyère melts into the béchamel, creating a rich, golden topping. The Dijon mustard cuts through the richness.
Recipe overview
Prep: 15 min | Cook: 15 min | Difficulty: Easy | Servings: 6 | Type: Starter | Origin: French
Detailed method
Total progress: 0 % done
Phase 1: Making the béchamel – 10 min
Equipment: Small saucepan, whisk
1. Melt the butter in a small saucepan. Add the flour and cook for 2 minutes, stirring constantly. Do not let it brown. Gradually whisk in the milk. Simmer for 5 minutes until the sauce thickens. Season with salt, pepper, and nutmeg.
VKB: The béchamel is smooth and thick. It coats the back of a spoon.
Before you continue:
Whisk constantly when adding the milk. It prevents lumps from forming.
Phase 2: Assembling the sandwiches – 10 min
Equipment: Chopping board, knife
2. Spread a thin layer of Dijon mustard on one side of each slice of bread. Place a slice of ham and a handful of grated Gruyère on half the slices. Top with the remaining bread. Press down gently.
VKB: The sandwiches are firmly pressed. The cheese is evenly distributed.
Before you continue:
Do not use too much mustard. It should be a background note, not the main flavour.
Phase 3: Assembling the bake – 5 min
Equipment: Baking dish
3. Arrange the sandwiches in a single layer in a baking dish. Pour the béchamel over the top. Sprinkle with the remaining Gruyère.
VKB: The sandwiches are covered with béchamel. The cheese is evenly scattered.
Before you continue:
Do not overlap the sandwiches. They should sit in a single layer so the béchamel covers them evenly.
Phase 4: Baking – 15 min
Equipment: Oven, baking dish
4. Bake at 200 °C for 12–15 minutes until the top is golden and bubbling. If the top browns too quickly, cover with foil.
VKB: The top is golden. The cheese is bubbling. The bread is crisp.
Before you continue:
Watch the top carefully. It can go from golden to burnt in a minute.
Phase 5: Serving – 5 min
Equipment: Serving spoon, plates
5. Serve immediately with a green salad and a glass of cold white wine or cider.
VKB: The cheese is melted. The bread is crisp. The béchamel is hot and creamy.
Required equipment
| Equipment | Ideal size | Alternative | Risk |
|---|---|---|---|
| Baking dish | 30 x 20 cm | Any ovenproof dish | Small dish makes the sandwiches soggy |
| Small saucepan | 1.5 litres | Any saucepan | Thin pan burns the béchamel |
| Whisk | Balloon | Fork | Lumps in the béchamel |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 218 kcal | 480 kcal | 2880 kcal |
| Fat | 12.7 g | 28 g | 168 g |
| of which saturates | 7.3 g | 16 g | 96 g |
| Carbohydrates | 14.5 g | 32 g | 192 g |
| of which sugars | 2.7 g | 6 g | 36 g |
| Protein | 10.9 g | 24 g | 144 g |
| Salt | 1.2 g | 2.6 g | 15.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use good-quality white bread. It holds up to the béchamel without becoming soggy.
- Tip 2: Do not skip the mustard. It cuts through the richness of the cheese and béchamel.
- Tip 3: Use Gruyère or Comté. They melt well and have a nutty flavour.
- Tip 4: Watch the top carefully. It can go from golden to burnt in a minute.
Scientific background
The Maillard reaction during baking creates the golden crust. The béchamel acts as a barrier, preventing the bread from drying out. The cheese melts and blends with the béchamel, creating a rich, creamy topping.
Fine Dining – Professional techniques
- Plate composition: Serve one sandwich per plate with a small green salad.
- Texture contrast: Add a handful of toasted walnuts for crunch.
- Temperature contrast: Serve with a spoonful of cold crème fraîche.
- Aromatic additions: Grate a little lemon zest over the salad.
Sensory radar
- Appearance: Golden, bubbling cheese. Crisp bread.
- Aroma: Butter, cheese, mustard, and nutmeg.
- Taste: Rich, savoury, with the mustard cutting through the richness.
- Texture: The bread is crisp. The cheese is melted and creamy.
Pairing
- Wine: Dry white wine – Chardonnay or Sauvignon Blanc.
- Beer: A light lager or wheat beer.
- Non-alcoholic: Sparkling water with a slice of lemon.
Different variations
- Croque Madame: Top with a fried egg.
- Croque Monsieur with Truffle: Add truffle oil to the béchamel.
Allergens and dietary information
Contains: Gluten, dairy, eggs • Gluten: Contains gluten • Not suitable for: Gluten-free, lactose-free
Suitable for
Lunch, brunch, light dinner, snack
Substitution catalogue
- Gruyère: Comté, Emmental, or Cheddar
- Cooked ham: Smoked ham or turkey
- Dijon mustard: Wholegrain mustard
FAQ
Can I make this ahead of time?
Assemble the sandwiches ahead and store in the fridge. Pour the béchamel over just before baking.
What is the difference between Croque Monsieur and Croque Madame?
Croque Madame has a fried egg on top. Croque Monsieur does not.
Can I use a different cheese?
Yes. Comté, Emmental, or Cheddar work well. Gruyère is traditional.
Can I freeze Croque Monsieur?
Yes. Freeze for up to 1 month. Reheat in the oven at 180 °C for 10 minutes.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Use a larger dish and increase the béchamel. 10+ people: Make two batches in separate dishes.
Serving suggestion
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Gently in the oven at 180 °C for 10 minutes.
Author: WAGUU Petr & Team • Published: 25 Sep 2026
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Guide: 12 Most Famous French Dishes
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Most common mistakes
- Skipping the béchamel – It is what makes it a Croque Monsieur. Do not leave it out.
- Using too much mustard – It should be a background note, not the main flavour.
- Overlapping the sandwiches – They should sit in a single layer so the béchamel covers them evenly.
- Not watching the top – It can go from golden to burnt in a minute.