Pin it My neighbor brought this to a potluck last spring, and I watched six people go back for seconds before I even got a plate. She called it fancy, but I could see it was just bread, ham, and cheese baked together until bubbly. I made it the next weekend with what I had in my fridge, and now it shows up at every family gathering whether I plan it or not.
The first time I made this for my kids, they called it pizza bread until they tasted the creamy sauce. My youngest asked if we could have it every Sunday, and honestly, I considered it. There is something about the smell of melting Gruyère and buttery bread that makes everyone wander into the kitchen asking when dinner will be ready.
Ingredients
- White sandwich bread: Remove the crusts so the edges get soft and custardy instead of tough, and use day old bread if you have it because it soaks up the egg mixture without falling apart.
- Unsalted butter: You will use this twice, once to butter the bread and again for the béchamel, so soften half of it ahead of time to make spreading easier.
- Gruyère cheese: This is the star of the dish with its nutty, slightly sweet flavor, but Swiss cheese works in a pinch if you cannot find it or want to save a few dollars.
- Whole milk and heavy cream: The combination makes the custard rich without being too heavy, and you need both for the right texture.
- Eggs: These bind everything together and create that puffy, soufflé like top when baked.
- Cooked ham: Use deli ham or leftover holiday ham, and if you want to skip the meat, sautéed mushrooms or spinach work beautifully.
- Béchamel ingredients: Butter, flour, milk, nutmeg, salt, and pepper create the creamy white sauce that makes this feel like a true French bistro dish.
Instructions
- Preheat and prep your dish:
- Set your oven to 375°F and butter a 9x13 inch baking dish generously so nothing sticks. This step takes thirty seconds but saves you from scrubbing later.
- Make the béchamel sauce:
- Melt 2 tablespoons of butter in a saucepan over medium heat, whisk in the flour, and cook for a minute until it smells toasty. Slowly pour in the milk while whisking constantly so no lumps form, then cook until it thickens enough to coat the back of a spoon, about three to four minutes, and season it with nutmeg, salt, and pepper before setting it aside.
- Butter the bread:
- Spread softened butter on one side of each bread slice, which seems fussy but makes the layers golden and crisp. Arrange half the slices buttered side down in the dish.
- Layer the filling:
- Add half the ham slices, then half the grated Gruyère, and repeat with the remaining bread, ham, and cheese. Press down gently so everything nestles together.
- Pour the custard:
- Whisk together the eggs, milk, cream, and a pinch of salt in a bowl, then pour it evenly over the casserole and press the bread down so it soaks up the liquid. Let it sit for a minute or two if you have time.
- Add the béchamel and bake:
- Pour the béchamel sauce over the top and spread it gently with a spoon. Bake uncovered for 35 to 40 minutes until the top is puffed, golden, and bubbling at the edges, then let it rest for 10 minutes before serving so it sets up and does not fall apart when you scoop it.
Pin it I brought this to a brunch potluck once, and someone asked if I went to culinary school. I laughed and told them it was just a fancy grilled cheese, but they did not believe me until I wrote down the recipe on a napkin. That is the magic of this dish, it tastes like effort but feels like comfort.
Make Ahead Magic
Assemble the entire casserole the night before, cover it tightly with plastic wrap, and refrigerate it until morning. Pull it out while the oven preheats, let it sit on the counter for fifteen minutes to take the chill off, then bake as directed. You might need to add five extra minutes to the baking time, but it will come out just as golden and bubbly.
Swap Ideas That Work
If you want to skip the ham, layer in sautéed mushrooms, caramelized onions, or wilted spinach for a vegetarian version that still feels indulgent. I have also used turkey, roast beef, and even leftover rotisserie chicken when that is what I had on hand. A thin layer of Dijon mustard between the bread and ham adds a sharp, tangy note that my husband swears makes the whole thing better.
Serving and Storing
Serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, and pour a crisp white wine if you are feeling fancy. Leftovers keep in the fridge for up to three days and reheat beautifully in a 350°F oven covered with foil, or you can microwave individual portions for a quick lunch.
- Cover leftovers tightly so they do not dry out in the fridge.
- Reheat in the oven instead of the microwave if you want the top to stay crispy.
- Freeze individual portions wrapped in foil for up to a month and bake from frozen at 350°F for about 30 minutes.
Pin it This casserole has become my go to for mornings when I want something special without the fuss. It never fails to make people happy, and that is really all a recipe needs to do.
Recipe FAQs
- → Can I prepare this casserole ahead of time?
Yes, assemble the casserole up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Add the béchamel sauce just before baking and allow an extra 5-10 minutes in the oven if baking from cold.
- → What's the best bread to use for this dish?
White sandwich bread works perfectly as it absorbs the custard mixture well. Brioche or challah can be used for a richer, more buttery flavor. Remove crusts for the most authentic texture.
- → Can I substitute the Gruyère cheese?
Swiss cheese is the closest substitute and works beautifully. Emmental, Comté, or even sharp white cheddar can be used, though they'll alter the traditional flavor profile slightly.
- → How do I make this vegetarian?
Omit the ham and add layers of sautéed mushrooms, caramelized onions, or wilted spinach. The béchamel and cheese provide plenty of richness and flavor without the meat.
- → Why is my casserole soggy?
Ensure you're not using too much custard mixture and allow the casserole to rest for 10 minutes after baking. This helps it set properly. Also, avoid over-soaking the bread before adding the béchamel layer.
- → What should I serve with this casserole?
A crisp green salad with vinaigrette balances the richness perfectly. Roasted asparagus, steamed green beans, or a light arugula salad also pair wonderfully with this dish.