Croque monsieur recipe
 If you could only make one dish, it arguably should be this amazingly gooey croque monsieur (that's a toasted ham and cheese sandwich). This easy white sauce will elevate the ham and cheese toastie to new heights. 200ml/7fl oz milk20g/⅔oz plain flour20g/⅔oz butter salt and pepper4 freshly cut slices white bread 1 tbsp Dijon mustard4 slices carved ham 4 cheese slices, such as emmental or gruyère 80g/3oz cheddar, grated 200ml/7fl oz milk 20g/⅔oz plain flour 20g/⅔oz butter salt and pepper 4 freshly cut slices white bread 1 tbsp Dijon mustard 4 slices carved ham 4 cheese slices, such as emmental or gruyère 80g/3oz cheddar, grated Method Pour the milk into a pan, add the flour and butter, then slowly bring up to the boil, whisking continuously to a thick, smooth and glossy sauce. Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper. Set aside. Heat the grill to high and the oven to 220C/200C Fan/Gas 7. Place the bread on a baking tray and toast one side under the grill until golden. Turn the bread over and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Cover the sauce with a slice of a cheese and a slice of ham. Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated cheddar.Bake in the oven for 10–15 minutes until golden and bubbling. Leave to cool for 3–5 minutes before tucking in. Pour the milk into a pan, add the flour and butter, then slowly bring up to the boil, whisking continuously to a thick, smooth and glossy sauce. Pour the milk into a pan, add the flour and butter, then slowly bring up to the boil, whisking continuously to a thick, smooth and glossy sauce. Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper. Set aside. Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper. Set aside. Heat the grill to high and the oven to 220C/200C Fan/Gas 7. Place the bread on a baking tray and toast one side under the grill until golden. Heat the grill to high and the oven to 220C/200C Fan/Gas 7. Place the bread on a baking tray and toast one side under the grill until golden. Turn the bread over and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Cover the sauce with a slice of a cheese and a slice of ham. Turn the bread over and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Cover the sauce with a slice of a cheese and a slice of ham. Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated cheddar. Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated cheddar. Bake in the oven for 10–15 minutes until golden and bubbling. Leave to cool for 3–5 minutes before tucking in. Bake in the oven for 10–15 minutes until golden and bubbling. Leave to cool for 3–5 minutes before tucking in.