Preheat the oven to 200c

Gently bring the milk to a simmer in a small saucepan with nutmeg Turn off the heat.

Melt the butter in another saucepan, then add the plain flour. Stir continuously until a paste forms, this is called a roux. Continue cooking for 2 mins.

Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 10 mins, stirring continuously until the sauce has thickened. Season to taste

Grate the Gouda, Gruyere, or any good melting cheese.

Spread the Dijon mustard on each slice and a layer of bechamel, add cheese to each layer on bread and place a slice of ham on top of each slice.

Build the sandwich with 3 slices each, 2 slices of ham between each layer.

Melt the butter in a large saute pan over medium heat and toast the sandwich until golden brown

Pour more bechamel on top and cheese.

Place the sandwich on a baking tray and bake for 5 to 10 mins