Croque Monsieur Casserole (Printable version)

Buttery bread layered with ham, Gruyère, and béchamel sauce, baked until golden and bubbling for an elegant brunch.

# What You Need:

→ Bread & Dairy

01 - 12 slices white sandwich bread, crusts removed
02 - 2 tablespoons unsalted butter, softened, plus extra for greasing
03 - 1.5 cups Gruyère cheese, grated
04 - 1 cup whole milk
05 - 0.5 cup heavy cream
06 - 3 large eggs

→ Meats

07 - 8 slices cooked ham, approximately 7 ounces

→ Béchamel Sauce

08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1.25 cups whole milk
11 - 0.25 teaspoon ground nutmeg
12 - Salt and black pepper to taste

# How to Make It:

01 - Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish.
02 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in 1.25 cups milk, stirring constantly, until thickened and smooth, approximately 3-4 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
03 - Butter one side of each bread slice. Arrange half the bread slices, buttered side down, in the prepared baking dish.
04 - Top bread with half the ham slices and half the Gruyère cheese. Repeat layers with remaining bread, buttered side down, followed by remaining ham and cheese.
05 - In a mixing bowl, whisk together eggs, 1 cup milk, cream, and a pinch of salt. Pour evenly over the casserole, pressing gently to ensure bread absorbs the mixture.
06 - Pour the prepared béchamel sauce evenly over the top and spread to cover completely.
07 - Bake uncovered for 35-40 minutes until puffed, golden brown, and bubbling at edges. Remove from oven and let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It transforms a fancy sandwich into a shareable dish that feels elegant without any fussy assembly.
  • The buttery bread soaks up custard and béchamel, creating layers of texture that are impossibly comforting.
  • You can prep it the night before and bake it fresh in the morning when guests arrive.
02 -
  • Press the bread down into the custard before adding the béchamel or you'll end up with dry patches that don't cook evenly.
  • Let the casserole rest after baking, otherwise the custard will be too loose and your servings will slide apart on the plate.
  • Don't skip the nutmeg in the béchamel, it adds a warmth that makes the whole dish taste more complex and special.
03 -
  • Use day-old bread instead of fresh, it holds its shape better and doesn't turn mushy when soaked in custard.
  • Grate your own Gruyère from a block instead of buying pre-shredded, it melts more smoothly and tastes infinitely better.
  • If the top starts browning too quickly, tent the dish loosely with foil for the last 10 minutes of baking.
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