In the Kitchen with Chef Laetitia Rouabah of Benoit in NYC

Croque Monsieur

Proportions: 4 servings

Bechamel:

• 1/3 cup butter
• 2/3 cup flour
• 1 1/3 cup milk
• 1 1/3 cup heavy cream
• 1/2 peeled onion
• Nutmeg, salt, pepper
• 4 oz shredded gruyere
• 2/3 cup Crème Fraiche

Assembly:

• 1/4 cup melted butter
• 8 slices ½”-thick Pullman bread
• 4 slices Paris ham
• 4 slices comté cheese

Instructions

Bechamel:

1. Melt the butter in a saucepan and add the flour. Whisk together to make a roux. Reduce the heat and cook for 3 minutes, whisking constantly. Remove from the heat and set aside to cool.

2. Meanwhile, in a separate saucepan, heat the milk, the cream, the onion, and season with nutmeg, salt, and pepper. When it comes to a boil, remove the onion and add a touch of the liquid mix to the roux and whisk to combine. Gradually add the rest of the milk preparation. Place the sauce over the heat and cook for 3–4 minutes, until very thick. Whisk constantly so that the béchamel does not stick to the bottom of the pan.

3. When the béchamel is thick, remove from heat, add the shredded cheese, and the Crème Fraîche.

Assembly:

1. Preheat oven to 425°. Place the bread slices with melted butter on a baking sheet and bake until lightly toasted. Set aside.

2. Spread bechamel on top of the toasted bread, add a slice of comté, a slice of ham, and a spoon of bechamel on four of them. Top with remaining slices of bread, béchamel side up.

3. Bake until cheese is bubbling, 10–15 minutes.

Tips:

• Add a sunny-side-up egg on top and you will get a “Croque Madame”!
• For a little twist, add shaved truffle in the bechamel.

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