Croque Monsieur Casserole (Printable)

Buttery bread layered with ham, Gruyère, and béchamel sauce, baked until golden and bubbling for a crowd-pleasing meal.

# What You'll Need:

→ Bread & Dairy

01 - 12 slices white sandwich bread, crusts removed
02 - 2 tablespoons unsalted butter, softened, plus extra for greasing
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 It:

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 the bread layer with half the ham slices and half the Gruyère cheese. Repeat layers with remaining bread, buttered side down, followed by remaining ham and cheese.
05 - Whisk together 3 eggs, 1 cup milk, 0.5 cup heavy cream, and a pinch of salt in a bowl. Pour evenly over the casserole, pressing gently to soak the bread.
06 - Pour prepared béchamel sauce over the casserole and spread evenly across the surface.
07 - Bake uncovered for 35 to 40 minutes, until puffed, golden brown, and bubbling. Allow to rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It captures all the richness of a classic croque monsieur without the hassle of making each sandwich individually.
  • The custard soaks into the bread overnight if you prep ahead, giving you a make-ahead brunch weapon.
  • Golden, cheesy, and creamy all at once, it feels fancy but comes together with pantry staples.
02 -
  • Don't skip removing the crusts, they can turn chewy and prevent the custard from soaking in properly.
  • Let the casserole rest after baking or it will be soupy when you try to serve it, patience pays off here.
03 -
  • Use day-old bread if you have it, it absorbs the custard without falling apart and gives you better texture.
  • Grate your own Gruyère instead of buying pre-shredded, it melts smoother and tastes infinitely better.
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