Croque Monsieur Casserole (Print)

Buttery bread layered with ham, Gruyère, and béchamel sauce baked until golden and bubbling.

# Components:

→ Bread & Dairy

01 - 12 slices white sandwich bread, crusts removed
02 - 4 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

# Directions:

01 - Preheat oven to 375°F. Butter a 9x13-inch baking dish thoroughly.
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. 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 with remaining bread slices, ham, and cheese.
05 - Whisk together eggs, 1 cup milk, cream, and a pinch of salt in a mixing bowl. Pour evenly over the casserole, pressing gently to saturate the bread.
06 - Pour prepared béchamel sauce over the casserole and spread evenly across the surface.
07 - Bake uncovered for 35 to 40 minutes until puffed, golden brown, and bubbling at edges. Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • You can assemble it hours ahead and slide it into the oven when guests arrive, like you've been working all day.
  • The béchamel cream lifts this beyond ordinary bread and cheese into something that feels restaurant-worthy and indulgent.
  • Everyone at the table gets the satisfaction of a Croque Monsieur without the fork-and-knife wrestling match.
02 -
  • If you skip removing the bread crusts, they'll create tough, sharp-edged pieces that distract from the creamy texture—it's a small step that makes a real difference.
  • The resting time at the end isn't optional; it's what transforms this from soupy to sliceable, and it's when the flavors settle and deepen.
03 -
  • Toast your bread lightly before buttering if it feels too soft—it'll hold up better to the custard without turning into mush.
  • Make your béchamel slightly thicker than you think it should be because the egg mixture will dilute it as everything bakes together.
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