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toasted ham and Gruyere sandwich halves baked under pale bechamel sauce with a blistered golden cheese top in a rectangular dish
Melissa Hart

Croque Monsieur Breakfast Casserole

A croque monsieur bake should have actual sandwiches and a proper white sauce, not just ham floating in egg custard. Toasting the bread first helps the bottom hold against that sauce. Dijon belongs inside the sandwiches, where it can cut through the Gruyere. The top gets brown and blistered, and the first slice tells you immediately why this is worth washing a saucepan.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 slices sturdy white sandwich bread
  • 2 tbsp Dijon mustard
  • 10 oz thinly sliced fully cooked ham
  • 8 oz Gruyere shredded, divided
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg

Method
 

  1. Heat the oven to 400°F and toast the bread on sheet pans for 5 minutes per side, until dry and lightly golden.
  2. Melt the butter in a saucepan over medium heat. Stir in the flour for 1 minute, then gradually whisk in the milk; simmer for 4 minutes until smooth and lightly thickened. Season with salt, pepper and nutmeg.
  3. Spread 1/2 cup sauce in a 9-by-13-inch dish. Spread the toast with mustard and use the ham and 5 ounces Gruyere to make six sandwiches; halve them and arrange snugly in the dish.
  4. Pour the remaining sauce over the sandwiches and scatter the remaining Gruyere on top. Bake for 15 to 20 minutes, until bubbling and the middle filling reaches 165°F.
  5. Broil for 1 to 2 minutes, watching constantly, until the cheese blisters brown. Rest for 10 minutes and divide the pan into eight portions.