Croque Monsieur Casserole (Print Version)

Buttery bread layered with ham, Gruyère, and béchamel sauce baked until golden and bubbling. French comfort at its finest.

# What You'll Need:

→ Bread & Dairy

01 - 12 slices white sandwich bread, crusts removed
02 - 3 tablespoons unsalted butter, softened
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. Butter a 9x13-inch baking dish lightly.
02 - Melt 2 tablespoons butter in a medium saucepan 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 to 4 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
03 - Butter one side of each bread slice generously.
04 - Arrange half the bread slices, buttered side down, in the prepared baking dish.
05 - Top bread with half the ham slices and half the grated Gruyère cheese.
06 - Repeat with remaining bread slices, buttered side down, followed by remaining ham and cheese.
07 - Whisk together eggs, 1 cup milk, cream, and a pinch of salt in a bowl until well combined.
08 - Pour egg mixture evenly over the casserole, pressing gently to allow bread to absorb the liquid.
09 - Pour prepared béchamel sauce over the top and spread evenly across the surface.
10 - Bake uncovered for 35 to 40 minutes until puffed, golden brown, and bubbling at the edges. Allow to rest for 10 minutes before serving.

# Expert Tips:

01 -
  • All the richness of a bistro sandwich without flipping or frying each piece individually.
  • You can assemble it the night before and bake it fresh in the morning for brunch guests.
  • The creamy béchamel soaks into every layer, turning simple bread into something luxurious.
  • It feeds a crowd and still looks elegant enough to serve at a dinner party.
02 -
  • If you skip the resting time after baking, the custard will run everywhere and your slices will look like a mess.
  • Cold milk added too fast to the roux will create lumps in your béchamel. Pour it slowly and whisk constantly.
  • Press the bread layers gently into the custard or the top slices will stay dry and tough.
03 -
  • Use day-old bread instead of fresh so it soaks up the custard without turning mushy.
  • Grate your own Gruyère instead of buying pre-shredded cheese, which contains anti-caking agents that prevent smooth melting.
  • If the top browns too quickly, tent the dish loosely with foil for the last 10 minutes of baking.
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