Croque Monsieur Pie

simplysuzannes.blogspot.com

I am an old cook, not a chef, but a cook. Baking bread was a specialty, as well as Son-of-a-Gun Stew, which I will explain sometime, maybe, if I have time. I quit bread because I'm not interested anymore. A retired teacher, I am diligently researching how to become a world-class old coot, or koot, however, it is spelled, in addition to being a curmudgeon that defined me when I was 12! My wife tells me I claimed world-class status coot/koot several years ago, but I love daily practice.

croque monsieur pie

3 tablespoons butter, plus more for greasing

12 thin slices stale or fresh white bread, crusts trimmed (½- to ¾-inch thick)

12 thin slices mild ham

2 round Tablespoons flour

2 cups whole milk

Freshly grated nutmeg

Salt and pepper

2 Tablespoons Dijon mustard, plus more for serving

note: I prefer to use 1 Tablespoons Dijon

3 large eggs

8 ounces Gruyere or Swiss cheese, shredded (about 2 cups)

Finely chopped fresh parsley, for garnish

Mixed greens dressed with lemon juice and vinegar, for serving

Directions at simplysuzannes.blogspot.com

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