Croque Monsieur Casserole

Name: Croque Monsieur Casserole
Total time: 1 h 20 min
Yield: 10 serving(s)
Ingredients: 2 1/2 tbsp. unsalted butter, plus more for greasing; 2 tbsp. Dijon mustard, divided; 8 large slices peasant bread, toasted; 8 oz. deli-sliced Virginia ham; 6 oz. Gruyère cheese, coarsely grated (about 2 cups), divided; 7 large eggs; 2 1/2 c. whole milk, divided; Kosher salt and pepper; 2 1/2 tbsp. all-purpose flour; 1/4 tsp. freshly grated nutmeg; 1 tsp. thyme leaves

Take brunch to the next level.

By Tina MartinezPublished: Oct 30, 2024

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mike garten

Yields:

10 serving(s)

Total Time:

1 hr 20 mins

Cal/Serv:

351

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Be the MVP at holiday brunch with this big-batch version of the iconic French sandwich. An overnight rest allows the bread to fully absorb the egg mixture (and allows you to plan ahead), and an easy bechamel sauce ups the indulgence factor.

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Ingredients

2 1/2 Tbsp.
unsalted butter, plus more for greasing
2 Tbsp.
Dijon mustard, divided
8
large slices peasant bread, toasted
8 oz.
deli-sliced Virginia ham
6 oz.
Gruyère cheese, coarsely grated (about 2 cups), divided
7
large eggs
2 1/2 cups
whole milk, divided
Kosher salt and pepper
2 1/2 Tbsp.
all-purpose flour
1/4 tsp.
freshly grated nutmeg
1 tsp.
thyme leaves

Directions

1. Step 1Brush 9- by 13-inch casserole dish with butter. Spread 1/2 tablespoon Dijon on 1 side of each of 4 slices bread. Top each with 2 ounces ham and 1/4 cup Gruyère. Cover with remaining 4 slices bread.
2. Step 2In pie plate or shallow baking dish, whisk together eggs, 1/2 cup milk, and 1/2 tsp each salt and pepper. Working with 1 at a time, dip both sides of sandwiches in egg mixture, pressing down so they begin to absorb liquid, then transfer to buttered dish, slightly overlapping. Pour any remaining egg mixture on top. Cover with plastic wrap and refrigerate overnight.
3. Step 3When ready to bake, remove casserole from refrigerator and discard plastic wrap. Flip sandwiches.
4. Step 4Heat oven to 350°F. Pour remaining 2 cups milk into microwave-safe measuring cup. Microwave until warm, 1 to 2 minutes.
5. Step 5Meanwhile, melt 2 1/2 tablespoons butter in medium saucepan on medium. Sprinkle with flour and cook, whisking constantly, 1 minute. Slowly whisk in warmed milk and bring to a simmer. Simmer gently, whisking frequently, until mixture begins to thicken and can easily coat back of spoon, 5 to 7 minutes. Whisk in 1/2 cup Gruyère and season with nutmeg and 1/4 teaspoon each salt and pepper.
6. Step 6Pour béchamel over sandwiches and top with remaining 1/2 cup Gruyère and thyme. Bake until top is golden brown and cheese is melted and bubbling, 42 to 45 min. Let rest 10 to 15 minutes before serving

GH Test Kitchen Tip: The béchamel can be made the day before and refrigerated. Warm the sauce slightly to loosen, then proceed with step 6.

NUTRITIONAL INFORMATION (per serving): About 351 calories, 16.5 g fat (8 g saturated), 176 mg cholesterol, 762 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g sugar (1.5 g added sugar), 19 G protein

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