Croque Monsieur

Place the butter and flour in a saucepan and cook until you achieve a roux, being careful not to burn the flour.

Heat the milk and season it with salt, pepper, and nutmeg. Pour the milk over the roux.

Stir constantly until you achieve a smooth béchamel sauce.

Remove from heat and add the grated Gruyère cheese. Set aside.

In a bowl, combine the grated Gruyère cheese and cream cheese.

Mix until it forms a paste, and season with salt and pepper.

In a bowl, mix the room-temperature butter with the Dijon mustard. Set aside.

Spread the slices of bread with the Dijon butter. Then, spread the cheese mixture (made with cream cheese and Gruyère) on top, add a slice of cooked ham, and cover with another slice of bread.

Grease a baking dish with butter and place the Croque Monsieur sandwiches inside. Add another slice of ham on top and pour the béchamel sauce over them.

Bake in a preheated oven at 200°C (400°F) until the cheese is gratinated.