Croque Monsieur Casserole (Printable)

Buttery bread layered with ham, Gruyère, and 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

# Method:

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.
04 - Arrange half the bread slices, buttered side down, in the prepared baking dish. Top with half the ham slices and half the Gruyère cheese.
05 - Layer 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 béchamel sauce over the top and spread evenly with a spatula.
08 - Bake uncovered for 35 to 40 minutes until puffed, golden brown, and bubbling at the edges. Let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • This feeds six people with minimal fussing, so you can actually enjoy your guests instead of panicking in the kitchen.
  • The béchamel and egg custard turn ordinary bread into something luxuriously tender that somehow stays crispy on top.
  • It tastes restaurant-quality but comes together faster than ordering takeout.
02 -
  • If you skip removing the bread crusts, they'll stay tough and chewy no matter how long you bake it—that five-minute step makes all the difference.
  • Don't skip the nutmeg whisper in the béchamel; it's the secret that makes people ask what that sophisticated flavor is and keeps them guessing.
03 -
  • Use a quality deli ham, not the plastic-wrapped stuff; it makes a noticeable difference in the final flavor.
  • Don't overbake—once it's puffed and golden, take it out; a few more minutes and the custard starts separating and the texture turns chalky instead of creamy.
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