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For the béchamel sauce:
- Melt the butter for the sauce in a saucepan over a medium-high heat. Whisk in the flour for a minute or two until combined, then whisk in the milk until smooth. Continue cooking, whisking constantly, for 1-2 minutes until thickened.
- Whisk in the Parmesan, nutmeg and mustard. Season to taste and remove from the heat.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Spread the bottom half of the croissants with two tablespoons of the sauce, then top with two slices of ham. Top with the other croissant halves, then spread over a bit more of the sauce, flattening the tops of the croissants if needed. Sprinkle the cheese over the top.
- Transfer to a baking tray lined with foil and bake for 10-15 minutes until the croissants are crisp and the cheese is bubbling.
Note: Any Swiss cheese can be used as an alternative to Gruyère, if you wish.
568kcals, 32.5g fat (17.7g saturated), 41.2g carbs, 12g sugars, 27.6g protein, 2.7g fibre, 1.507g sodium