Martha Stewart's Cooking School: French Bistro Classics Episode | PBS Food

Martha Stewart’s Cooking School: French Bistro Classics Episode

French Bistro Classics episode

In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.

Watch a Preview

Join Martha as she re-creates four French bistro recipes you can make at home, including Lamb Navarin, Niçoise Salad, Croque Monsieur and Celery-Root Remoulade.

Watch This Week’s Cooking Lesson

Martha Stewart demonstrates how to make a croque monsieur.

This Week’s Recipe

Croque Monsieur



  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup whole milk, heated
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch freshly grated nutmeg
  • 2 cups shredded Gruyere cheese, divided
  • 8 slices toasted or grilled country bread, sliced 1/4 inch thick
  • 4 teaspoons Dijon mustard
  • 1/4 pound sliced baked ham, such as prosciutto cotto or jamon royale
  • Pinch herbes de Provence
  • Cornichons, for serving


  1. Preheat oven to 400 degrees.
  2. Melt butter in a saucepan over medium heat. Add flour and cook, stirring with a wooden spoon for 2 minutes. Increase heat to medium-high, and slowly add hot milk. Cook, whisking constantly, until thickened, 5 to 6 minutes. Remove pan from heat, and add salt, pepper, nutmeg, and 1/2 cup Gruyere. Set bechamel sauce aside.
  3. Lightly brush 4 slices bread with mustard. Divide ham evenly between bread, and sprinkle each with 2 tablespoons Gruyere. Top with 4 more slices toasted bread. Slather tops with the bechamel sauce, and sprinkle with remaining Gruyere and herbes de Provence.
  4. Bake sandwiches until topping is lightly browned, 12 to 15 minutes. Serve hot with cornichons.

Yield: 4 sandwiches


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