croque monsieur pie

Ahhh, the famous croque monsieur.

I watched Ina Garten make this scrumptious baked ham and cheese sandwich several years ago. She made them with such ease that I knew I had to share them with my family.  

It's humble ingredients of ham and bread are dressed up with tangy Grey Poupon and creamy bechamel sauce . . . and then topped with nutty Gruyere cheese. It's baked in the oven until it's cooked through and the Gruyere cheese is brown and bubbly.  It's so delicious!

Years later, I saw Rachel Ray make croque monsieur pie! 

Until watching her show, I had always made them individually . . . but what I love about making them in a casserole dish is that you can make enough for a crowd - QUICK. So it's great for a FAMILY DINNER . . . and BRUNCH for a crowd!

Rachel Ray baked her croque monsieur in a casserole dish, but I LOVE baking mine in a cast iron skillet because I think the crisp edges are extra scrumptious.

I had to take a few close-up photos, so that you could see the layers of yummy goodness.

The creamy . . . and slightly tangy . . . bechamel sauce makes every layer moist and flavorful. The salty ham and nutty flavor from the Greyere add just the right balance . . . making this one amazing dish!

It's definitely a cozy Fall-favorite for our family . . . and I hope that your family enjoys it, too!

croque monsieur pie

.     .     .     .     .     .     .

3 tablespoons butter, plus more for greasing

12 thin slices stale or fresh white bread, crusts trimmed (1/2- to 3/4-inch thick)

12 thin slices mild ham

2 round Tablespoons flour

2 cups whole milk

Freshly grated nutmeg

Salt and pepper

2 Tablespoons Dijon mustard, plus more for serving
*I prefer to use 1 Tablespoons Dijon 

3 large eggs

8 ounces Gruyere or Swiss cheese, shredded (about 2 cups)

Finely chopped fresh parsley, for garnish

Mixed greens dressed with lemon juice and vinegar, for serving

.     .     .     .     .     .     .

Preparation

Grease a casserole dish and line with 6 slices of the bread. Top with half of the folded ham.

Melt the butter in skillet over medium heat, add the flour and whisk 1 minute. Add 1 1/2 cups of the milk and some nutmeg, and then season with salt and pepper. Cook to thicken, the sauce should coat the back of a spoon. Stir in the mustard. Spoon half of the thickened bechamel evenly over the ham, top with the remaining 6 slices bread.

Whisk up the eggs and the remaining 1/2 cup milk, and sprinkle with salt and pepper. Pour the eggs evenly over the casserole dish and then add the remaining ham and bechamel.

Top with the gruyere, then cover and store for a make-ahead meal.

When ready to serve, preheat the oven to 375 degrees F and bake the casserole from room temperature until golden and firm, 30 to 35 minutes. Cut the casserole into squares and serve garnished with finely chopped parsley and mixed greens dressed with lemon juice and vinegar.
Pass additional mustard at the table.
courtesy Rachel Ray

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