Croque Monsieur Casserole (Print Version)

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

# 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 1/2 cups Gruyère cheese, grated
04 - 1 cup whole milk
05 - 1/2 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 1/4 cups whole milk
11 - 1/4 teaspoon ground nutmeg
12 - Salt and black pepper to taste

# How To Make:

01 - Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish.
02 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in 1 1/4 cups milk, stirring constantly until thickened and smooth, about 3 to 4 minutes. Season with nutmeg, salt, and pepper. Set aside.
03 - Butter one side of each bread slice. Arrange half the bread slices buttered side down in the prepared dish.
04 - Top bread with half the ham slices and half the Gruyère cheese. Repeat layers with remaining bread buttered side down, ham, and cheese.
05 - Whisk together eggs, 1 cup milk, cream, and a pinch of salt in a bowl. Pour evenly over the casserole, pressing gently to soak the bread.
06 - Pour béchamel sauce over the top and spread evenly across the surface.
07 - Bake uncovered for 35 to 40 minutes until puffed, golden, and bubbling. Allow to rest 10 minutes before serving.

# Expert Tips:

01 -
  • It tastes like a fancy French bistro dish but comes together with pantry staples and deli ham.
  • You can assemble it the night before and bake it fresh in the morning without any stress.
  • The creamy béchamel soaks into the bread and creates these custardy pockets that are impossible to resist.
  • It feeds a crowd without you having to stand at the stove flipping individual sandwiches.
02 -
  • Do not skip removing the crusts from the bread because they stay tough and chewy even after baking.
  • Press the custard into the bread layers gently with your hands or a spatula so it soaks all the way through instead of pooling at the bottom.
  • Let the casserole rest after baking or the first serving will be a soupy mess and the rest will be perfect.
03 -
  • Use day old bread if you have it because it soaks up the custard without falling apart or getting mushy.
  • Grate your own Gruyère instead of buying pre-shredded cheese because it melts smoother and tastes so much better.
  • If the top is browning too fast, tent the casserole loosely with foil for the last 10 minutes of baking.
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