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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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This indulgent recipe is perfect for a weekend brunch treat!
¼ cup butter
¼ cup flour
1 ½ cup milk
¼ tsp dijon mustard
pinch of ground nutmeg
8 slices of bread thickly sliced
8 slices thick NZ ham
2½ cups Gruyere cheese grated
¼ cup butter
¼ cup flour
1 ½ cup milk
¼ tsp dijon mustard
pinch of ground nutmeg
8 slices of bread thickly sliced
8 slices thick NZ ham
2½ cups Gruyere cheese grated
Preheat oven to 220° C
Melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes.
Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
Season with a little bit of salt and pepper.
Remove from heat and stir in mustard, nutmeg and a third of the grated cheese.
Use half of the béchamel sauce to spread on 4 slices of bread, all the way to the edges.
Top each with a ham, and a handful of grated cheese.
Place remaining slices of bread on top, and top with béchamel sauce and the remaining grated cheese.
Bake at 220° C for about 5 minutes, until the cheese is melted. Change the oven to grill and grill until the cheese on top is golden, 2-4 minutes.
This indulgent recipe is perfect for a weekend brunch treat!
8 Slices Thick NZ Ham
¼ cup butter
¼ cup flour
1 ½ cup milk
¼ tsp dijon mustard
pinch of ground nutmeg
8 slices of bread thickly sliced
8 slices thick NZ ham
2½ cups Gruyere cheese grated
Preheat oven to 220° C
Melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes.
Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
Season with a little bit of salt and pepper.
Remove from heat and stir in mustard, nutmeg and a third of the grated cheese.
Use half of the béchamel sauce to spread on 4 slices of bread, all the way to the edges.
Top each with a ham, and a handful of grated cheese.
Place remaining slices of bread on top, and top with béchamel sauce and the remaining grated cheese.
Bake at 220° C for about 5 minutes, until the cheese is melted. Change the oven to grill and grill until the cheese on top is golden, 2-4 minutes.
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