I was introduced to this dish by my Belgian mother-in-law. I have always loved it but have only recently begun to make it myself. Her recipe was a little vague, and I hadn't looked it up on the internet until today. I just wanted to add a little 'twist' to the already perfect dish. My addition is a dijon mustard sauce, either separatly or added into the roux above.

I was introduced to this dish by my Belgian mother-in-law many years ago, but I only recently began preparing it myself. Her recipe was a bit vague, so finding this one online helped fill in the blanks. While this version is delicious on its' own, I have added a variation I think some would enjoy. Simply add a tablespoon or two of dijon mustard to the sauce before returning to oven or make a separate sauce, with butter, flour, cream or half and half and 2 tablespoons of dijon mustard. The mustard is a perfect complimint to the ham and cheese. My husband prefers the original, since he has been eating it since childhood. I enjoy it both ways, so there is always some sauce on the side for a little kick!