Croque Monsieur Casserole (Printable)

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

# 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

# How-To Steps:

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 add 1.25 cups milk while stirring constantly until thickened and smooth, approximately 3-4 minutes. Season with nutmeg, salt, and pepper. Remove from heat and reserve.
03 - Butter one side of each bread slice. Arrange half the bread slices, buttered side down, in the prepared baking dish.
04 - Layer half the ham slices and half the Gruyère cheese over the bread. Repeat with remaining bread slices, buttered side down, remaining ham, and remaining cheese.
05 - In a mixing bowl, whisk together eggs, 1 cup milk, heavy cream, and a pinch of salt. Pour mixture evenly over the casserole, pressing gently to allow bread to absorb liquid.
06 - Pour prepared béchamel sauce over the top and spread evenly across the casserole surface.
07 - Bake uncovered for 35-40 minutes until puffed, golden brown, and bubbling at edges. Remove from oven and allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It gives you all the indulgent flavors of a classic French croque monsieur without the fussy stovetop work.
  • The casserole format means you can prep it ahead and just slide it into the oven when guests arrive.
  • Every bite delivers creamy béchamel, melted cheese, and savory ham in perfect harmony.
  • It looks impressive on the table but uses simple ingredients you probably already have.
02 -
  • Don't skip the resting time after baking or the custard will run all over the plate when you cut into it.
  • Press the bread layers gently into the custard to make sure every slice soaks up the liquid evenly.
  • If your béchamel gets lumpy, whisk vigorously off the heat or strain it through a fine mesh sieve.
  • Use day-old bread if you have it because it absorbs the custard without falling apart.
03 -
  • Grate your own Gruyère instead of buying pre-shredded because it melts more smoothly and tastes fresher.
  • Warm the milk slightly before adding it to the roux so your béchamel comes together faster and stays lump-free.
  • If the top starts browning too quickly, tent the dish loosely with foil for the last 10 minutes of baking.
  • Let the casserole cool for the full 10 minutes before slicing or the layers will slide apart on the plate.
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