It comes together with seven ingredients, and this food writer is definitely making it again.
Key Points
- Ina Garten’s croque monsieur casserole is a fun twist on the classic French sandwich.
- The recipe uses croissants, ham, Gruyère, eggs and more and can be prepped a day ahead.
- Perfect for holidays or brunch, this dish offers comfort food with minimal effort.
My favorite sandwich of all time is a cheesy, melty croque monsieur. Made with ham, cheese and buttery bread, the crisp sandwich roughly translates to “crunchy mister” in French.
Sure, it’s a fancy grilled cheese, but what really takes a croque monsieur to the next level is the béchamel sauce that it’s topped with. I’ve eaten these tasty sandwiches everywhere from cafes in Paris to brunch spots in New York City, and they’re always a perfect dose of comfort food.
Now, Ina Garten has turned my favorite sandwich into a casserole. When I first flipped through the pages of Garten’s new cookbook, Simply InaI may have squealed a little at the photo of her Baked Croque Monsieurs recipe.
A cheesy, creamy bake topped with croissants, I knew this Barefoot Contessa recipe would be one of the first Simply Ina recipes I tried.
“We all love a croque monsieur, which is basically a French ham and cheese sandwich,” Garten wrote in the cookbook. “This fancy variation is made with croissants (always a good idea!) baked in a savory custard. You assemble the whole dish a day in advance and bake it just before brunch.”
To make Garten’s Baked Croque Monsieurs, I gathered a few croissants, some Dijon mustard, black forest ham, Gruyère cheese, whole milk, heavy cream, eggs, salt and pepper. Armed with my fairly simple ingredients list, I jumped right in.
The day before serving, Garten says to cut the croissants in half and place a layer into a baking dish. Next come the sandwich ingredients: mustard, ham and Gruyère, followed by the tops of the croissants.
Next, you whip up the bechamel pour-over mixture by combining milk, cream, eggs, salt and pepper. The creamy sauce gets poured all over those delicious croissant sandwiches, then the whole thing can be covered with plastic wrap and refrigerated overnight.
The next day, it’s time to bake. After sprinkling more Gruyère on top, bake the sandwiches at 350° F for about 30 minutes, or until the croissant sandwiches are heated through and the creamy mixture is bubbling. When the Gruyère topping is golden brown, it’s time to dig in.
The verdict? Not only was this recipe really delicious, but it’s an incredibly easy way to make four croque monsieur sandwiches at once. And, because the recipe can be prepped in advance, it’s perfect for holiday entertaining or even for taking as a hostess gift—your host can heat the casserole the next morning for an easy breakfast while they clean up the post-party mess.
These toasty, tasty French-style sandwiches would be perfect served with a side like crispy breakfast potatoes or maybe a simple fruit salad.
I’m already planning to prepare this casserole on Christmas Eve, so I can heat it for my family for breakfast as we open gifts. Need a few more fun casserole recipes to try out during the colder, cozier months? Here are a few we rely on: