2 tbls unsalted butter

3 tbls flour

2 cups hot milk

1 tsp salt

1/2 tsp pepper

pinch nutmeg

12 oz. {about 5 cups} shredded gruyere (I shredded 1 cup and then cut slices--it was much easier)

1/2 cup shredded parmesan

16 slices white/sourdough bread

dijon mustard

8 oz thinly sliced smoked ham

Preheat the oven to 400.  Melt the butter in a small saucepan and add the flour and stir with a wooden spoon for 2 minutes.  Slowly pour the hot milk into the butter/flour mixture and cook, whisking constantly until the sauce is thicken (I turned the heat up higher to get it to thicken quicker).  Remove from the heat and add the salt, pepper, nutmeg 1/2 cup gruyere and parmesan and set aside.

Place the slices of bread on a baking sheet and bake for 5 minutes.  Flip the slices over and bake for 2 minutes more.  Lightly brush the half the toasted bread with dijon mustard (if you love mustard like me, go ahead and slather), add a slice of ham to each and sprinkle with half the gruyere (or a gruyere slice if you're lazy and don't want to shred), then cover the the gruyere with the cheese sauce you made.

Top with another piece of toasted bread.  slather the tops with the cheese sauce and sprinkle with the remaining gruyere (or with the slices) and bake for 5 minutes.  Turn on the broiler and bake for another 3-5 minutes until the top is bubbling and light brown.  Serve hot. 

Bon appetit!!