Croque Monsieur Casserole
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4.6
33 reviews
Excellent
Croque Monsieur Casserole
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Croque monsieur—that perennial French classic—is the little black dress of the bistro set. Here we've given it a string of pearls, if you will, by making it a breakfast bake and using croissants. This is insanely rich, so a small piece goes a long way. (Or in our house, a not-so-long way.)
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Ingredients
For the croque monsieur casserole
- butter for the dish
- 7 large croissants (about 1 pound | 500 g)
- Your favorite Dijon mustard
- 14 slices deli ham (about 8 ounces | 230 g)
- 8 ounces Gruyère, Emmenthaler, Jarlsburg, or Swiss cheese grated (about 2 cups)
- 8 large eggs
- 2 cups whole milk
- Salt and freshly ground white pepper
For the béchamel sauce
- 3 1/4 cups whole milk
- 5 tablespoons (2 1/2 oz) unsalted butter
- 5 tablespoons all-purpose flour
- Pinch ground nutmeg
- Salt and freshly ground black pepper
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Instructions
Make the croque monsieur casserole
- Butter a 9-by-13-inch (23-by-33-cm) casserole dish.
- Slice the croissants lengthwise and spread with a bit of mustard.
- Tuck 2 slices of ham and about 1/4 cup cheese inside each croissant.
- Cut each croissant into quarters, and fit the pieces in the dish. Turn them different ways, so some have frilly slices of ham showing.
- In a large bowl, whisk the eggs, then pour in the milk and whisk to combine. Season lightly with salt and pepper.
- Evenly pour the egg mixture over the croissant pieces. Press down with your hands to make sure all the liquid is absorbed. Cover with plastic wrap and refrigerate overnight.
Make the béchamel sauce
- In a medium saucepan over medium heat, warm the milk just until a skin begins to form on top, but the milk isn't boiling.
- Meanwhile, in another medium saucepan over medium heat, melt the butter. Add the flour and stir constantly until the mixture bubbles, about 2 minutes.
- Slowly pour the hot milk into the pan with the flour-butter mixture, whisking the whole time. Bring the mixture to a boil, then reduce to low and simmer until the béchamel thickens, 2 to 3 minutes more. Season with nutmeg, salt, and pepper.
- Pour the sauce into a container, press plastic wrap against the surface to prevent a skin from forming, and let cool to room temperature. Refrigerate overnight.
Assemble the casserole
- The next morning, remove the casserole and béchamel sauce from the refrigerator 30 minutes before baking. Crank the oven to 350°F (175°C).
- Uncover the casserole and place it on a foil-lined rimmed baking sheet. Using a whisk, stir the béchamel to loosen it. Spread the sauce over the top, and sprinkle with the remaining cheese.
- Bake the casserole until puffed and golden brown, 50 to 55 minutes.
- Serve immediately.
Notes
Nutrition Information
Show Details
Serving
1portion
Calories
556kcal
(28%)
Carbohydrates
31g
(10%)
Protein
25g
(50%)
Fat
37g
(57%)
Saturated Fat
20g
(100%)
Trans Fat
1g
Cholesterol
252mg
(84%)
Sodium
727mg
(30%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 556kcal | 28% |
| Carbohydrates | 31g | 10% |
| Protein | 25g | 50% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 252mg | 84% |
| Sodium | 727mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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