| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 407 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 165 mg |
| Sodium | 623 mg |
Reviews
Good flavor, but I didn’t like how soggy the bread became. I think next time, I will use less of the bechamel and maybe try toasting the bread first or use a harder bread—like an Italian boule.
I love the sound and look of this so I made it for tonight’s dinner. However, I’m a little disappointed that there was no instructions on what size casserole dish to use. I would think that would make a huge difference in the texture…i.e. moist vs dry? Curious what size pan everyone else used…and c’mon, Rachel Ray, you’re a professional! How about a recommended casserole size???
Made this tonight for dinner, with a leafy green salad. My grand daughter watched Rachel make this one morning and wanted to learn to make it. She did a fine job and the meal was delicious. It is extremely rich, so needs something fresh as a side. Alyiah gave it five stars!
I loved watching Rachel make this dish and I cannot wait to try it myself. Deserves 10 stars.
Anyone know where to buy the white dish she uses to plate the croque monsieur and salad on? It’s all white, but instead of a geometirc shape it has the shape of an antique mirror frame. I looked on her website’s store and the foodnetwork store and had no luck.
I love it