Gourmet Ham and Cheese Croque-Cake

Instructions

1. Prepare the Béchamel Sauce: Start by making the béchamel sauce, which will bring all the layers together in creamy harmony. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to create a roux (a thickening paste). Gradually add the milk, whisking continuously to avoid lumps. Continue to cook the sauce, stirring occasionally, until it thickens and coats the back of a spoon (about 5-7 minutes). Season with salt, pepper, and a pinch of nutmeg if desired. Set aside to cool slightly.

2. Prepare the Bread: Preheat your oven to 375°F (190°C). Slice your loaf of bread into thick slices, about 1-inch each. Brush both sides of each slice with the melted butter. Lay the slices out on a baking sheet and toast them in the oven for about 10 minutes, or until golden and crispy. The bread needs to hold up to the layers of filling, so the toasting step is essential. Once toasted, remove from the oven and set aside.

3. Assemble the Layers: Now comes the fun part—assembling the croque-cake. Lightly grease a 9-inch springform pan. Start by layering toasted bread slices in the bottom of the pan, making sure the slices cover the base completely. Spread a thin layer of Dijon mustard over the bread. Then, layer a generous amount of ham over the mustard, followed by a sprinkle of Gruyère cheese. Drizzle a few spoonfuls of béchamel sauce on top of the cheese.

Repeat the layering process—bread, ham, cheese, béchamel—until you reach the top of the pan. Finish with a final layer of toasted bread slices, covering the top completely.

4. Add the Topping: Sprinkle the top layer of bread with the remaining Parmesan cheese and a little extra Gruyère for a golden, crispy finish. You can also sprinkle some fresh thyme or parsley over the top for a pop of color and flavor.

5. Bake the Croque-Cake: Place the pan in the oven and bake for 30-40 minutes, or until the top is golden brown, bubbly, and the cheese has fully melted. You’ll know it’s done when the whole cake is heated through, and the edges are crispy.

6. Serve and Enjoy: Remove the croque-cake from the oven and allow it to rest for 10-15 minutes before removing the springform pan. Slice into wedges like a cake, and serve hot. Garnish with additional fresh herbs if desired.

Tips for the Perfect Croque-Cake:

• Bread Choice: The bread is crucial to the success of this dish. Opt for a thick, hearty loaf, like French brioche or country white bread, that can absorb the béchamel without falling apart.
• Cheese Variety: Gruyère is the classic cheese for a croque-monsieur, but you can experiment with other types like Swiss, Emmental, or even a sharp cheddar for added depth of flavor.
• Make-Ahead Option: You can prepare the croque-cake a day in advance. Assemble it, cover it tightly, and refrigerate. When you’re ready to serve, bake it directly from the fridge, adding a few extra minutes to the baking time.

Why You’ll Love It:

This Gourmet Ham and Cheese Croque-Cake is an elevated, indulgent version of a classic French dish that’s sure to impress. The combination of creamy béchamel, melted cheese, and savory ham sandwiched between perfectly toasted bread creates a comforting, irresistible bite. Whether you’re serving it for brunch or as a main dish for a casual dinner, this croque-cake will be a crowd-pleaser.

It’s the perfect dish for special occasions or any time you want to treat yourself and your guests to something truly delicious and unique. Pair it with a simple green salad or a glass of crisp white wine for a complete gourmet experience. Bon appétit!