Croque Monsieur Casserole (Printable Version)

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

# Ingredient List:

→ 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 3-4 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 grated Gruyère cheese.
05 - Repeat layers with remaining bread slices, buttered side down, followed by remaining ham and cheese.
06 - In a mixing bowl, whisk together eggs, 1 cup milk, heavy cream, and a pinch of salt. Pour evenly over the casserole, pressing gently to allow bread to absorb the liquid.
07 - Pour prepared béchamel sauce over the top and spread evenly across the entire surface.
08 - Bake uncovered for 35-40 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 turns a fancy French sandwich into something you can make for a crowd without standing over a stove flipping individual sandwiches.
  • The custardy soaked bread mixed with melted cheese and rich béchamel feels indulgent but comes together in under twenty minutes of prep.
  • Leftovers reheat beautifully, and somehow taste even better the next morning with hot coffee.
02 -
  • Let the casserole rest after baking or the first slice will be a runny mess, those ten minutes let the custard set just enough to cut clean squares.
  • Press the bread layers down gently as you pour the custard so every piece soaks through, otherwise you'll have dry spots that bake up tough.
03 -
  • Use day-old bread if you have it, it soaks up the custard without falling apart and holds its shape better during baking.
  • Grate your own Gruyère instead of buying pre-shredded, it melts smoother and tastes infinitely better without the anti-caking agents.
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