Croque Monsieur Casserole (Printable)

Buttery bread layered with ham, Gruyère, and béchamel sauce baked until golden and bubbling for an elegant brunch.

# What You'll Need:

→ 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

# How To Make:

01 - Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish and set aside.
02 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in 1.25 cups milk, stirring continuously 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 the bread with half the ham slices and half the Gruyère cheese. Repeat with remaining bread slices buttered side down, followed by remaining ham and cheese.
05 - In a mixing bowl, whisk together eggs, 1 cup milk, heavy cream, and a pinch of salt until well combined. Pour evenly over the casserole, gently pressing to allow bread to absorb liquid.
06 - Pour prepared béchamel sauce over the casserole and spread evenly across the entire surface.
07 - Bake uncovered for 35-40 minutes until puffed, golden brown, and bubbling at edges. Remove from oven and let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It tastes like you spent all morning in the kitchen, but most of the work happens while the oven does its thing.
  • Leftovers reheat beautifully, and honestly taste even better the next day when all the flavors have melded together.
  • You can prep the whole thing the night before and just pop it in the oven when guests arrive.
02 -
  • Don't skip the resting time after baking or you'll end up with a runny casserole that slides all over the plate.
  • If your bread is too fresh, it will turn mushy, so either use day-old bread or leave the slices out on the counter for a few hours to dry out.
  • Taste the béchamel before you pour it over everything because once it's in the dish, there's no fixing bland sauce.
03 -
  • Use a mandoline or very sharp knife to slice the cheese thin so it melts evenly and doesn't clump in certain spots.
  • Press the bread into the custard a few times during the soaking process so every slice gets saturated, not just the top layer.
  • Let the béchamel cool for a minute before pouring it over the custard so the eggs don't scramble on contact.
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