Croque Monsieur Casserole (Printable Version)

French-inspired casserole with buttery bread, ham, Gruyère, and creamy béchamel sauce. Perfect for any meal.

# What You Need:

→ Bread & Dairy

01 - 12 slices white sandwich bread, crusts removed
02 - 4 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 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 whisk in 1.25 cups milk, stirring constantly until thickened and smooth, approximately 3 to 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 bread with half the ham slices and half the Gruyère cheese. Repeat layering with remaining bread, buttered side down, followed by remaining ham and cheese.
05 - Whisk together eggs, 1 cup milk, cream, and a pinch of salt in a bowl. Pour evenly over the casserole, pressing gently to allow the bread to absorb the liquid.
06 - Pour prepared béchamel sauce over the top and spread evenly across the surface.
07 - Bake uncovered for 35 to 40 minutes until puffed, golden brown, and bubbling at the edges. Allow to rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It tastes like you spent hours in a French kitchen, but it's mostly assembly and a little patience.
  • The crispy top and custardy center make every bite feel indulgent without being fussy.
  • You can prep it the night before and just slide it in the oven when people arrive.
  • It works for brunch, dinner, or that awkward weekend meal when you're not sure what time it is.
02 -
  • Let the casserole rest after baking or it will be too loose and messy to serve cleanly.
  • Press the bread into the custard gently before baking so every slice soaks evenly and nothing dries out.
  • Don't skip buttering the bread, that's what gives you the crispy, golden top layer that makes this dish special.
03 -
  • Use day old bread if you have it, it soaks up custard better than fresh without getting soggy.
  • Add a thin layer of Dijon mustard between the bread and ham for a sharper, more traditional croque monsieur flavor.
  • Grate your own Gruyere instead of buying pre shredded, it melts smoother and tastes richer.
  • If the top browns too fast, tent it loosely with foil for the last 10 minutes of baking.
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