Croque Monsieur Casserole (Printable)

Layered French casserole with ham, Gruyère, and creamy béchamel sauce. Ready in 1 hour, serves 6.

# Ingredient List:

→ Bread & Dairy

01 - 12 slices white sandwich bread, crusts removed
02 - 3 tablespoons unsalted butter, softened
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 bread layer with half the ham slices and half the grated Gruyère cheese.
05 - Repeat layering with remaining bread slices, buttered side down, followed by remaining ham and cheese.
06 - Whisk together eggs, 1 cup milk, heavy 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 surface.
08 - Bake uncovered for 35-40 minutes until puffed, golden brown, and bubbling at the edges. Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It turns a fancy sandwich into something you can serve a crowd without flipping anything on a griddle.
  • The custard soaks into the bread overnight if you prep ahead, making mornings completely stress free.
  • Every bite has that perfect balance of creamy, cheesy, and crispy all at once.
  • You can sneak in vegetables or swap the ham without anyone noticing it is not the original.
02 -
  • If you skip the resting time after baking, the custard will run all over the plate instead of holding its shape.
  • Press the bread down gently after pouring the custard, or the top slices will float and bake unevenly.
  • Do not use pre shredded cheese, it has anti caking agents that make the sauce grainy instead of smooth.
03 -
  • Use day old bread instead of fresh, it soaks up the custard without turning mushy.
  • Grate your own Gruyère from a block, the flavor is sharper and the melt is infinitely better.
  • If the top browns too quickly, tent it loosely with foil for the last 10 minutes of baking.
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