In every episode of Martha Stewarts Cooking School, learn cooking fundamentals following Marthas 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.

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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.

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Martha Stewart demonstrates how to make a croque monsieur.

This Week’s Recipe

Croque Monsieur

Croque monsieur is a classic French sandwich. This recipe appears in "Martha Stewart's Cooking School."

Ingredients

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

Directions

Preheat oven to 400 degrees.
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.
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.
Bake sandwiches until topping is lightly browned, 12 to 15 minutes. Serve hot with cornichons.

Yield: 4 sandwiches

Additional Recipes

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Martha Stewart’s Cooking School: French Bistro Classics Episode