Croque Monsieur bread casserole

Step 1/3

• 83⅓ g Gruyère cheese
• ⅓ tbsp butter
• ⅓ tbsp cake flour
• 66⅔ ml milk
• salt
• pepper

• oven
• grater
• saucepan
• whisk

Preheat the oven to 190°C/375°F. Grate the Gruyère cheese. Melt the butter in a small saucepan and add the flour, quickly whisking together. Stir over medium heat for approx. 2 min. until well combined. Add half of the milk and bring to a boil while stirring constantly. Let the béchamel sauce simmer for 2—3 min. until it thickens. Season with salt and pepper, and set aside.

Step 2/3

• 1 eggs
• 66⅔ ml milk
• ⅓ tbsp Dijon mustard
• 4⅔ slices bread
• 116⅔ g ham

• bowl
• baking dish

Whisk together eggs with the remaining milk and mustard, season with salt and pepper. Dip bread slices into the egg mixture, then layer them in a baking dish with ham and ¾ of the grated cheese.

Step 3/3

• 1⅔ g parsley
• cornichon (for serving)

• cutting board
• knife

Spread the béchamel sauce over the slices, sprinkle the remaining cheese on top, and bake in the oven for approx. 30—35 min. Meanwhile, roughly chop the parsley. Serve the bread casserole with cornichons and sprinkled parsley, or whatever you like!

Enjoy your meal!