Croque Monsieur Casserole (Printable)

Buttery bread layered with ham, Gruyère, and creamy béchamel sauce baked to golden perfection in one dish.

# 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 and set aside.
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 to 4 minutes. Season with nutmeg, salt, and pepper. Remove from heat and set aside.
03 - Butter one side of each bread slice. Arrange half the bread slices with 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 slices buttered side down, ham, and cheese.
05 - Whisk together eggs, 1 cup milk, cream, and a pinch of salt in a bowl. Pour evenly over the casserole, pressing gently to soak the bread.
06 - Pour the béchamel sauce over the top and spread evenly to coat the entire surface.
07 - Bake uncovered for 35 to 40 minutes, or until puffed, golden, and bubbling. Remove from oven and let rest 10 minutes before serving.

# Expert Suggestions:

01 -
  • It turns a fussy sandwich into something you can make ahead and serve to a crowd without flipping anything on a griddle.
  • The custard soak makes every bite creamy and soft, while the top gets crispy and caramelized in the oven.
  • You get all the richness of béchamel without having to spread it on individual slices of bread.
02 -
  • If you skip removing the crusts, the casserole will have a chewier texture that some people love, but it won't soak up the custard as evenly.
  • Pressing the bread into the custard before baking makes all the difference, otherwise the top slices stay dry and tough.
  • Let the casserole rest after baking or your first slice will slide apart into a delicious but messy puddle.
03 -
  • Use day-old bread if you have it, it soaks up the custard without falling apart or turning to mush.
  • Grate the Gruyère yourself instead of buying pre-shredded, it melts smoother and tastes sharper.
  • If the top starts browning too quickly, tent the dish loosely with foil for the last 10 minutes of baking.
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