Croque Monsieur Casserole (Print View)

Buttery bread layers with ham, Gruyère, and béchamel sauce baked to golden perfection for an easy French-inspired meal.

# 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

# 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.
03 - Butter one side of each bread slice thoroughly.
04 - Arrange half the bread slices, buttered side down, in the prepared baking dish. Top with half the ham slices and half the grated Gruyère cheese.
05 - Repeat with remaining bread slices, buttered side down, followed by remaining ham and cheese.
06 - Whisk together eggs, 1 cup milk, cream, and a pinch of salt in a bowl. Pour evenly over the casserole, pressing gently to ensure bread absorbs the mixture.
07 - Pour prepared béchamel sauce over the top and spread evenly across the entire surface.
08 - Bake uncovered for 35 to 40 minutes, or until puffed, golden brown, and bubbling at edges. Let rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It turns a fancy bistro sandwich into something you can serve straight from the oven to a tableful of hungry people.
  • The béchamel sauce soaks into every layer, making each bite ridiculously creamy and rich.
  • You can prep it the night before and just slide it into the oven when guests arrive.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Don't skip the resting time after baking or the custard will run all over the plate instead of holding its shape.
  • Press the bread gently into the custard before baking so every layer soaks up the creamy mixture.
  • If your béchamel looks too thick, whisk in a splash more milk off the heat until it's pourable but still coats a spoon.
03 -
  • Use day old bread instead of fresh so it soaks up the custard without falling apart into mush.
  • Grate your own Gruyère instead of buying pre shredded, it melts smoother and tastes infinitely better.
  • If the top browns too quickly, tent it loosely with foil for the last 10 minutes of baking.
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