While I love a classic croque monsieur, I sometimes prefer to change things by incorporating various cheeses and adding other flavorings – I like to take culinary risks. This leek-laced version feels cozy and seasonal, and a bit special, too. If I have friends coming over, I'll prepare the leek and sauce mixture in advance, then assemble the croques just before baking and serve them with a bitter leaf salad.
Leek and Comté Croques
Prep 10 minutes
Cook 40 min
Serves 4
Two leeks (approximately 300 grams), trimmed and finely sliced
Two garlic cloves, skinned and thinly sliced
60g unsalted butter, with additional for spreading
Salt and pepper
60 grams of all-purpose flour
300 milliliters of whole milk
One heaped teaspoon of English mustard
100 grams of comté cheese, grated finely
60g mature cheddar, grated finely
Eight slices of bread
Put the sliced leeks, garlic and butter in a medium saucepan on a medium-low heat, add seasoning generously, then saute, mixing now and then, for 15-20 minutes, until the leeks have softened and become caramelized.
At the same time, heat the oven to 240°C (220°C fan)/475°F/gas mark 9. Mix in the flour into the leek mix and cook for a minute or so, until it becomes a biscuity roux. Pour in the milk, turn up the heat a little and whisk until the sauce is creamy. Keep whisking for a minute, until the sauce becomes thicker, then remove from the stove. Whisk in the mustard and two-thirds of the grated comté and cheddar, and put to one side.
Toast the bread (in rounds if necessary), then spread butter on one side of each slice. Place four pieces of toast butter-side down on a parchment-covered tray. Coat each slice with a liberal portion of the leek sauce, then top with a another bread slice, this time buttered side up. Complete each croque with a coating of the leftover leek sauce, then sprinkle with the rest of the shredded cheese. Cook in the oven for 10-14 minutes, until the croques are browned, sizzling and oozy.
Enjoy immediately, with a dressed salad on the side, if you like.
