Croque Madame - Christmas Dish

In a pot, dissolve 2 tablespoons of butter over medium warm. Include 2 tablespoons of flour and whisk persistently to make a smooth glue (roux). Slowly pour in 1 glass of drain, whisking continually to dodge knots. Proceed cooking and whisking until the sauce thickens, almost 5 minutes. Season the béchamel with salt and pepper to taste, at that point expel from warm.

Preheat your stove to 375°F (190°C). Spread a lean layer of Dijon mustard on one side of each bread cut. Put a cut of ham on the mustard side of one bread cut. Sprinkle half of the ground Gruyère cheese on beat of the ham. Pour a liberal sum of béchamel sauce over the cheese. Best with the moment cut of bread, mustard side down. Spread a small more béchamel sauce on beat and sprinkle the remaining Gruyère cheese.