Croque Monsieur Casserole (Printable)

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

# What You’ll 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

# Directions:

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.
03 - Butter one side of each bread slice. Arrange half the bread slices, buttered side down, in the prepared baking dish.
04 - Top the bread layer with half the ham slices and half the Gruyère cheese. Repeat with remaining bread slices buttered side down, remaining ham, and remaining cheese.
05 - In a mixing bowl, whisk together eggs, 1 cup milk, cream, and a pinch of salt. Pour evenly over the casserole and press gently to ensure bread absorbs the liquid.
06 - Pour the 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 the edges. Remove from oven and let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen but comes together in about twenty minutes of actual work.
  • You can assemble it the night before and bake it fresh in the morning without any stress.
  • Leftovers reheat beautifully and taste even better the next day when everything has melded together.
02 -
  • Do not skip letting the custard soak into the bread or you will end up with dry spots and soggy spots instead of an even, creamy texture.
  • If your béchamel looks too thick, whisk in a splash more milk because it will firm up as it bakes and you want it pourable.
  • Let the casserole rest after baking or it will be too loose to serve cleanly, and those ten minutes make all the difference.
03 -
  • Grate your own Gruyère instead of buying pre shredded because it melts smoother and tastes sharper.
  • Press the bread down into the custard a few times while it sits so every slice absorbs the liquid evenly.
  • If the top browns too fast, tent it loosely with foil for the last ten minutes of baking.
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