CROQUE MONSIEUR CASSEROLE

CROQUE MONSIEUR CASSEROLE image

Number Of Ingredients 15

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1 lb sliced deli ham
I use Sara Lee honey ham
2 c Gruyere cheese
Can use half Gruyere and half mozz if Gruyere is too expensive
Fresh sourdough loaf, unsliced when purchased
Slice loaf into thin slices (1/2" or less)
3 tsp unsalted butter
1/3 c flour
3 c milk
½ c beer
1 or 2 fresh lemons
Lea and Perrins (light and dark)
Fresh grated nutmeg
Salt and pepper
Tony's

Steps:

Melt butter over low heat. Add flour and mix w/ wisk for 2 min. Gradually add 2 ¾ c milk, continuing to wisk briskly. When sauce boils, season w/ salt, pepper and nutmeg. Add ½ cup of Gruyere. Season to taste. I always use lots of lemon juice (usually most if not all the juice from one whole lemon), Tony's, more nutmeg, a dash or 2 of dark Lea and Perrins and a slightly larger amount of white Lea and Perrins. Make sure the finished sauce is thin enough. If it's thick like gravy, thin it out a little with milk - you want to have plenty of sauce and you want it to seep into the bread some. Combine ¼ c milk and beer in a bowl. Add the remaining Gruyere to this liquid. Soak for 2 min, then drain. Spread some sauce on bottom of lasagna pan. Layer with bread/sauce/ham/sauce/beer-soaked cheese. This should make 3 layers, finishing with cheese. Bake for about 30 minutes and then broil until top is golden. You can make ahead and refrigerate before baking, in which case you need 45-60 min cooking time. Leftovers also microwave pretty decently.