Although I adore a classic croque monsieur, I do occasionally like to mix things up by incorporating various cheeses and adding other flavorings – I like to take culinary risks. This version with leeks feels comfortingly autumnal, and a bit special, too. If I have guests visiting, I'll make the leek and bechamel base in advance, then assemble the croques just before cooking and present them with a sharp green salad.
Croques with Leeks and Comté
Prep 10 minutes
Cook 40 min
Serves four
2 leeks (about 300g), cleaned and thinly cut
Two garlic cloves, skinned and thinly sliced
60 grams of unsalted butter, plus extra for buttering
Salt and pepper
60g plain flour
300 milliliters of whole milk
1 heaped tsp English mustard
100g comté, grated finely
60 grams of aged cheddar, finely grated
Eight slices of bread
Put the sliced leeks, garlic and butter in a medium saucepan on a moderate-low flame, add seasoning generously, then saute, stirring occasionally, for 15-20 minutes, until the leeks have cooked down and become caramelized.
Meanwhile, 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 forms a nutty paste. 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 thickens, then take off the heat. Stir in the mustard and most of the grated comté and cheddar, and put to one side.
Brown the bread slices (in rounds if necessary), then spread butter on one side of each slice. Lay four slices of toast butter-side down on a lined baking sheet. Spread each one with a liberal portion of the leek sauce, then top with a second slice of toast, this time butter-side up. Finish each sandwich with a layer of the leftover leek sauce, then top with the rest of the shredded cheese. Cook in the oven for 10-14 minutes, until the croques are golden, bubbling and melty.
Serve straight away, with a seasoned salad on the side, if you like.
