François-Régis Gaudry shares his super cheezy croque-monsieur recipe

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Want to cook a super comforting dish? François-Régis Gaudry invites you to make a super cheezy croque-monsieur. And believe us, it’s worth tasting!

After the onion gratin, the Gado Gado salad or even the caramelized garlic tart, François-Régis Gaudry, the famous culinary columnist of the show “On va goûter” on France Inter, tackles a new world-famous recipe: croque monsieur.

We find this preparation, born in the French capital between the end of the 19th and the beginning of the 20th century, in his latest book “We’re going to taste Paris” published by Marabout and Radio France. An easy to make and very tasty dish offered by chef Suzy Palatin, who herself inspired by a recipe by Gaston Lenôtre.

ONE version without béchamel, with fresh cream and cheese. But beware, not just any: from the county for a super cheezy result and extremely comforting. A good idea for a dish to make after the annual party to please both young and old. So if this has whetted your appetite, roll up your sleeves and put on your apron !

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François-Régis Gaudry – We must taste Paris

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ingredients

For 2 people

  • 6 slices of sandwich bread (3 slices per croque-monsieur)
  • 8 very thin slices of ham or 4 very thick slices of ham
  • 90 g grated 18-month-old Comté cheese
  • 2 generous tablespoons of heavy cream
  • 1 tsp mustard
  • 30 g of butter
  • 1 tsp mustard
  • 1 pinch Espelette pepper
  • 1 pinch of grated nutmeg
  • Pepper
  • Salt

The preparation

Mix cream, mustard, Espelette pepper, nutmeg, a small pinch of salt and pepper.

Spread the cream liberally on one side of two slices of bread only, then on both sides of the third slice.

Collect the croque-monsieur: the cream sandwich, the ham, the Comté cheese, the double sandwich, the ham, the Comté cheese and the last sandwich.

Melt the butter and brush it over the top of the croque.

Bake at 180°C for 10 minutes until the bread is golden brown.

Serve straight out of the oven.

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