Croque Monsieur Casserole

A croque monsieur is basically a grilled ham and cheese sandwich.  But the French couldn't stand for that simplicity!  They add a rich cheesy Mornay sauce and bake until golden.  Don't omit the sharp Dijon mustard.  It cuts through the richness of the cheese and brings a nice texture to the sandwich as well.  You'll need a firm white bread as well.  Plain white bread will get unappetizingly soggy.

This is a delicious offering for a brunch, lunch, or a cozy dinner.  A nice green salad with a vinaigrette pairs wonderfully.  Thanks to Dinner in French by Melissa Clark for the recipe.

1/2 stick (4 oz.) unsalted butter, plus more for the baking dish

1/4 cup all-purpose flour

2 1/2 cups whole milk, warmed

2 1/2 cups (10 oz. grated Gruyere cheese, divided

1/2 t. herbes de Provence or dried thyme

pinch of kosher salt

pinch of freshly grated nutmeg

2 T. Dijon mustard mustard (whole grain preferred)

8 slices sturdy white sandwich bread

6 oz. thinly sliced ham

2 T. (1/2 oz.) finely grated Parmesan cheese

Heat oven to 375 degrees F. and butter a deep (1 1/2 to 2 inches) 9 x 11 baking dish.

Melt the butter in a medium skillet over medium heat.   Stir in the flour and cook, whisking, until it turns golden (but does not brown), about 3 minutes.  Slowly whisk in the milk until smooth.  Bring the mixture to a simmer, then remove the skillet from the heat and stir in 1 cup of the Gruyere, herbes Provence, salt, and nutmeg; the sauce should be thick and smooth.  This is your Mornay sauce.

On a work surface, slater the mustard on one side of each of 4 bread slices, then top the mustard with the ham.  Sprinkle 1 cup of the remaining Gruyere over the ham, and cover with the remaining bread slices.  Cut each sandwich in half lengthwise (so you'll have rectangles).

Spread a little of the Mornay sauce into the bottom of the preparing baking dish.  Spread sauce over the top of each sandwich, covering it all the way to the edges.  Place the sandwiches in the dish.

Spoon the remaining Mornay sauce over the sandwiches, spreading it to cover all exposed surfaces.  Sprinkle the Parmesan and remaining 1/2 cup Gruyere over the top.  Bake until sandwiches are puffed and golden, 35 - 40 minutes.

Remove from oven and let rest 3 - 4 minutes before serving.

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