Croque Monsieur

• 13 cup unsalted butter, plus
• 1 teaspoon unsalted butter
• 12 cup pastry flour, plus
• 1 tablespoon pastry flour
• 4 cups milk
• 1 cup gruyere or 1 cup swiss cheese, grated, plus
• 8 ounces gruyere or 8 ounces swiss cheese, thinly sliced
• coarse salt, to taste
• fresh ground white pepper, to taste
• freshly ground nutmeg, to taste
• cayenne pepper, to taste
• 8 slices white bread, cut 1/2 inch thick
• 6 ounces french ham, thinly sliced
• butter, for pan

1. In a medium saucepan, melt butter over medium-high heat.
2. Add the flour, and cook until foaming, stirring constantly, about 1 minute.
3. Continue to cook, stirring, until the cooking diminishes the flour taste, about 3 minutes.
4. In a medium saucepan, warm milk.
5. Slowly add warm milk to butter-flour mixture, stirring so that no lumps form.
6. Bring mixture to a boil.
7. Reduce heat to low, and cook 2 minutes more.
8. Stir in half of grated cheese, and season to taste with salt, white pepper, nutmeg, and cayenne.
9. Cook until thickened, 2 to 3 minutes.
10. Remove from heat, transfer to a bowl, and set aside to cool.
11. Toast the bread on both sides in a hot oven until golden brown.
12. Arrange 4 pieces of toast on work surface, and spread with a small amount of sauce.
13. Cover with a slice of cheese, slice of ham, and another slice of cheese.
14. Top each sandwich with another piece of toast.
15. Spread with additional bechamel sauce, and sprinkle each sandwich with remaining 1/2 cup grated cheese.
16. Place sandwiches in an ovenproof pan brushed with butter, and bake in 450F oven until heated through, about 4 minutes.
17. Transfer to broiler, and broil until golden brown and bubbly.

unsalted butter, unsalted butter, pastry flour, pastry flour, milk, gruyere, gruyere, salt, fresh ground white pepper, freshly ground nutmeg, cayenne pepper, white bread, ham, butter

Taken from www.food.com/recipe/croque-monsieur-154846 (may not work)