One-Pan Croque Monsieur Bake

Preheat your oven to 375°F (190°C).

Melt 2 tablespoons of butter in a 10-inch oven-safe skillet over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the milk until smooth. Bring to a simmer, then reduce heat to low and cook for 3-5 minutes, stirring occasionally, until the sauce thickens. Stir in the nutmeg, salt, and pepper. Remove from heat.

Spread a thin layer of béchamel sauce on one side of each bread slice. Place 4 slices of bread, sauce-side up, in the bottom of the skillet. Top each with 2 slices of ham and 1/2 cup of shredded Gruyère.

Place the remaining 4 slices of bread, sauce-side down, on top of the cheese. Pour the remaining béchamel sauce evenly over the top layer of bread and sprinkle with the remaining 1/2 cup of Gruyère.

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. If desired, broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.

Let the skillet cool for 5 minutes before serving. Cut into portions and serve warm.