Name: Cheesy Béchamel Croque Monsieur Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 1 ½ cups milk; 4 tablespoons unsalted butter; 1/4 cup flour; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/8 teaspoon white pepper; Pinch of cayenne pepper (optional); 8 slices 1/2-inch thick country-style sourdough bread or pan de mie; 6 ounces Gruyere cheese, thinly sliced; 6 ounces ham slices, preferably black forest; 2 tablespoons Dijon mustard; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil, divided; 3 ounces (¾ cup) Gruyere cheese, shredded; 1/4 cup Parmesan cheese, grated on microplane grater

There’s something utterly irresistible about the warm, gooey layers of cheese and ham wrapped in crisp, buttery bread and topped with velvety white sauce. That’s exactly why I adore this Cheesy Béchamel Croque Monsieur Recipe—it’s comfort food elevated to a delightfully elegant level you’ll want to make again and again.

Two baked slices stacked with layers of light golden melted cheese on top, the cheese is bubbly and slightly browned at edges with a creamy texture spread unevenly. Beneath the cheese, there are visible layers of browned slices and a round, slightly charred base, all placed on crinkled white baking paper on a baking tray. The surface underneath has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Béchamel Croque Monsieur Recipe
Top Tip
How to Serve Cheesy Béchamel Croque Monsieur Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Béchamel Croque Monsieur Recipe

Why You'll Love This Recipe

Honestly, this Croque Monsieur is one of those recipes that makes weeknight dinners feel special without needing hours in the kitchen. I love how the creamy béchamel sauce lifts it from an ordinary ham and cheese sandwich into something truly luxurious yet approachable.

Ultimate Comfort: The combination of rich béchamel and melty Gruyère cheese delivers oozing goodness in every bite.
Hands-On Yet Simple: You’ll get to enjoy making classic French sauce and perfectly toasted sandwiches without overwhelming steps.
Customizable: Feel free to swap ham or cheese based on what you have, making it a versatile crowd-pleaser.
Perfect for Sharing: A baked cheese crust on top means it looks as good as it tastes — ideal for impressing guests or elevating family dinners.

Ingredients & Why They Work

This Cheesy Béchamel Croque Monsieur Recipe relies on simple, quality ingredients that harmonize beautifully, with each component bringing something special to the plate. Here’s the lowdown on why they shine:

Flat lay of fresh country-style sourdough bread slices arranged neatly, thinly sliced pale yellow Gruyere cheese, folded pink Black Forest ham slices, whole clean unshelled brown eggs, small white ceramic bowls containing golden unsalted butter cubes, fine white flour, creamy white milk, smooth Dijon mustard, golden olive oil, finely shredded Gruyere cheese, finely grated pale Parmesan cheese, small white bowls with ground white pepper, ground nutmeg, fine salt, and a small pinch of bright red cayenne powder, all ingredients balanced symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk: The silky base of your béchamel sauce, which makes it creamy without heaviness.
Unsalted Butter: Essential for the roux to thicken your béchamel and adds that rich note.
Flour: Works with butter to build the roux, creating a luscious base for the sauce.
Salt & Spices (nutmeg, white pepper, cayenne): These subtle seasonings bring depth and a gentle warmth, especially the nutmeg’s fragrant richness.
Country-Style Sourdough Bread or Pan de Mie: Sturdy enough to soak up béchamel without turning soggy, plus it crisps up beautifully.
Gruyère Cheese: The star of the show—its nutty flavor and superb melting quality make every bite dreamy.
Ham Slices (preferably Black Forest): Adds savory, smoky contrast that pairs perfectly with the creamy cheese and sauce.
Dijon Mustard: Provides a subtle tang that cuts through the richness and lifts the entire sandwich.
Olive Oil: Helps with pan-frying and adds a hint of fruitiness.
Parmesan Cheese: Grated fresh for a crispy, flavorful crust topping.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Cheesy Béchamel Croque Monsieur Recipe depending on the season or what’s in my fridge. It’s wonderfully flexible, so let your taste buds direct you!

Variation: Sometimes I swap Black Forest ham for smoked turkey or even add a few spinach leaves for freshness. Each variation keeps that creamy, cheesy goodness while shifting the flavor profile nicely.
Dietary twist: For a vegetarian version, grilled mushrooms or thinly sliced roasted vegetables work exceptionally well instead of ham.
Make it spicy: Adding a bit more cayenne in the béchamel or some sliced jalapeños inside really kicks it up without overwhelming the classic taste.

Step-by-Step: How I Make Cheesy Béchamel Croque Monsieur Recipe

A close-up view of a sandwich held by a woman's hand, showing three layers: the top and bottom layers are thick, toasted bread slices with a golden-brown crust and soft, airy inside; the middle layer has thin slices of pink ham folded neatly; between the bread and ham, melted yellow cheese drips slightly, stretching and covering parts of the ham and bread. In the background, part of the sandwich is placed on a white plate on a white marbled surface, with melted cheese spreading around it. The lighting is bright, making the textures of bread, cheese, and ham very clear. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Béchamel

Start by melting the butter over medium heat—watch it closely because you want it melted but not browned. Lower the heat and whisk in the flour to create your roux, cooking for just about 2 minutes to cook out that raw flour flavor. Then, remove from heat before gradually whisking in the milk—this slow addition is key to avoiding lumps. Keep whisking until it thickens to a creamy, pudding-like texture. I like adding a pinch of cayenne here for a little unexpected warmth, but that’s optional. Season with salt, nutmeg, and white pepper, and set it aside.

Step 2: Preparing the Bread and Building Layers

Line your baking sheet with parchment and lay out the bread slices. Slather half of the béchamel sauce generously over all of them—that thick, creamy coat is what makes this recipe shine! Layer half the Gruyère slices on four of the bread pieces, pile on the ham, then spread a generous dollop of Dijon mustard. Top with the remaining Gruyère slices and close with the béchamel-coated bread, béchamel side down. When assembling, don’t be shy about folding the ham slightly so it fits neatly—comfort is key here!

Step 3: Pan Frying for that Golden Crunch

Heat olive oil and butter in a heavy skillet over medium. Once the butter’s melted and bubbly, add your sandwiches. Cook about 2 minutes each side, pressing gently with a spatula for an even golden crust. Don’t worry if the cheese inside isn’t fully melted yet—that comes next in the oven. Transfer your sandwiches back to the baking sheet lined with parchment.

Step 4: Topping and Baking to Perfection

Give the remaining béchamel a quick whisk with a splash of milk if it’s thickened too much, then spread it over the tops of your sandwiches. Sprinkle with shredded Gruyère and finely grated Parmesan for that signature bubbly crust that makes this Cheesy Béchamel Croque Monsieur Recipe irresistible. Bake at 400°F for 10-12 minutes until the cheese melts through, then broil for 2-3 minutes for a gorgeous golden finish. Keep a close eye to avoid burning!

Top Tip

From my many attempts perfecting this sandwich, I’ve learned a few key tips that make a big difference in getting that iconic crispy yet creamy texture.

Whisk, whisk, whisk: When making your béchamel, whisk constantly to prevent lumps—patience here pays off with a silky sauce.
Don’t skimp on the butter: Using unsalted butter lets you control seasoning better and ensures your sauce has the rich mouthfeel it needs.
Press firmly when pan-frying: Applying gentle pressure helps the sandwich brown evenly and compresses the layers for easier eating.
Broil at the end: This quick step adds a beautifully bubbly and golden crust; just watch closely so it doesn’t burn.

How to Serve Cheesy Béchamel Croque Monsieur Recipe

Garnishes

I genuinely keep garnishes simple for this dish. A fresh sprinkle of finely chopped parsley or chives adds a pop of color and fresh note that balances the richness perfectly. Sometimes, a few grinds of black pepper on top right before serving enhances the aroma wonderfully.

Side Dishes

Pair this croque monsieur with a crisp green salad dressed lightly with lemon vinaigrette or a classic French side like a tangy cornichon pickle. Roasted vegetables or a simple tomato soup create a lovely harmony of textures and flavors that round out the meal nicely.

Creative Ways to Present

I’ve served this Cheesy Béchamel Croque Monsieur Recipe at weekend brunches by cutting sandwiches into quarters and arranging them on a wooden board with a few little ramekins of Dijon mustard and pickles. It’s like sharing rustic French café vibes at home—so inviting and perfect for gathering around the table.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which rarely happens in my house!), wrap them tightly in foil or place in an airtight container and refrigerate for up to 2 days. The texture changes a bit, but it still reheats beautifully.

Freezing

I don’t often freeze these because I prefer them fresh, but if you must, wrap sandwiches individually in plastic and foil, then freeze for up to a month. Thaw overnight in the fridge before reheating to maintain the sauce’s creaminess and bread’s integrity.

Reheating

Reheat in a 350°F oven wrapped in foil for about 10-12 minutes to warm through without drying out. For extra crispness, unwrap and broil for a minute or two at the end. Avoid microwaving if you want to keep that lovely crunchy crust.

Frequently Asked Questions:

What is the best cheese to use for Croque Monsieur?

Gruyère is traditionally the best choice due to its excellent melting qualities and nutty flavor, which perfectly complements the creamy béchamel and savory ham. Using a mix of sliced and shredded Gruyère ensures a smooth inside and golden crust outside.

Can I make the béchamel sauce ahead of time?

Yes! You can make the béchamel sauce up to a day in advance. Store it covered in the refrigerator and when ready to use, reheat gently on the stove with a splash of milk, whisking until smooth and spreadable again.

What bread works best for this recipe?

A sturdy sourdough like country-style or classic pan de mie (a soft French sandwich bread) works best to hold up against the béchamel without becoming soggy. These breads also toast nicely to achieve the perfect crunch.

Why is Dijon mustard added to the sandwich?

Dijon mustard adds a tangy sharpness that cuts through the richness of the ham and cheese, balancing the flavors and adding a subtle layer of complexity to the Croque Monsieur.

Final Thoughts

Sharing a slice of this Cheesy Béchamel Croque Monsieur Recipe is like passing along a warm hug from a French café straight to your kitchen. I hope you enjoy every rich, melty mouthful as much as I do. Whenever I make it, I’m reminded that sometimes comfort food really can be fancy and special. So go ahead—treat yourself and whoever you’re lucky enough to share with. You’ll be so glad you did.