eating: croque monsieur

i'll be the first to admit that i'm a huge francophile.  give me chanel, champagne and croissants and i am in bliss.  besides fashion, food is a close second to my heart and another area, where in my mind, the french do not fail.

during a lovely brunch at our favorite spot, L'Enfant Cafe in Adams Morgan, the other weekend I was pondering my options over a steaming bowl (literally bowl) of cafe au lait and i came across the croque monsieur.  Why had I not ordered this delicious dish before?  feeling torn between my usual quiche or belgian waffle i went for it.

oh my goodness!  obsession ensued.  creamy, toasted, salty deliciousness.  i thought - this is the perfect sandwich.  knowing that my friend ina garten has parisian affinities as well i quickly looked up her recipe for the croque monsieur.

and so i give you the follow-up, home-made and just as tasty croque monsieur.

voila!

Croque Monsieur  from Barefoot in Paris

2 tablespoons unsalted butter  3 tablespoons all-purpose flour  2 cups hot milk  1 teaspoon kosher salt  ½ teaspoon freshly ground black pepper  Pinch of nutmeg  12 ounces Gruyère cheese, grated (5 cups)  ½ cup freshly grated Parmesan cheese  16 slices white sandwich bread, crusts removed  Dijon mustard  8 ounces baked Virginia ham, sliced but not paper thin

Preheat the oven to 400 degrees. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, ½ cup grated Gruyère, and the Parmesan and set aside. To toast the bread, place the slices on two baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyère. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyère, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Bon Appetit!