Why You’ll Love This Recipe
The Croque Monsieur Montagnard combines the best of French bistro cooking with hearty mountain flavors that satisfy on every level. Its creamy, cheese laden interior contrasts beautifully with the crispy, golden exterior, while the nutty Alpine cheeses add depth that sets it apart from ordinary grilled sandwiches. The recipe offers flexibility for ingredient substitutions while maintaining its authentic character, and the impressive presentation makes it perfect for entertaining yet simple enough for weeknight comfort food cravings.
Kitchen Equipment You’ll Need
Heavy bottomed saucepan for béchamel preparation, wire whisk for smooth sauce consistency, large baking dish or individual ramekins for assembly, sharp knife for ham and cheese slicing, cutting board, measuring cups and spoons, rubber spatula for sauce handling, cheese grater if using block cheese, and oven preheated to 425°F for proper browning and melting.
Tips for Success
Prevent béchamel lumps by whisking constantly while adding milk gradually and cooking over medium heat. Choose day old bread for better structure that won’t become soggy. Slice ham and cheese evenly for uniform cooking and melting. Allow béchamel to cool slightly before assembly to prevent bread sogginess. Watch carefully during final browning to prevent burning while ensuring proper cheese melting and golden color development throughout.
Ingredients
4 slices thick cut country bread or brioche, 3 tablespoons butter, 3 tablespoons all purpose flour, 1½ cups whole milk warmed, ¼ teaspoon nutmeg, salt and white pepper to taste, 8 ounces thinly sliced premium ham, 6 ounces Comté or Reblochon cheese grated, 2 ounces Parmesan cheese grated, 2 tablespoons Dijon mustard, and 1 tablespoon fresh thyme leaves for garnish.
Directions
Preheat oven to 425°F and butter a large baking dish. Create béchamel by melting butter in saucepan over medium heat, whisking in flour to form smooth paste, cooking 2 minutes without browning. Gradually add warm milk whisking constantly until smooth and thickened, season with nutmeg, salt and pepper, then simmer 5 minutes stirring occasionally. Lightly toast bread slices until just golden. Spread Dijon mustard on one side of each bread slice, layer ham generously over mustard, then top with half the grated cheese. Place open faced sandwiches in prepared baking dish, spoon béchamel sauce over each sandwich covering completely, then sprinkle remaining cheese evenly over sauce. Bake 15 to 20 minutes until golden brown and bubbling, garnish with fresh thyme before serving immediately while hot.
Additional Tips or Variations
Substitute Gruyère or aged cheddar for different flavor profiles while maintaining authentic character. Add sautéed mushrooms or caramelized onions between ham and cheese layers for extra depth. Create individual portions using ramekins for elegant presentation. Make vegetarian version using roasted vegetables instead of ham. For extra richness, add egg yolk to béchamel sauce. Serve alongside mixed greens dressed with Dijon vinaigrette to balance the richness of the dish.