CROQUE-MONTAGNARDE - STEWART

CROQUE-MONTAGNARDE - STEWART image

Yield 4 Servings

Number Of Ingredients 11

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Bechamel
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk, warmed
Coarse salt and freshly ground pepper
Croque-Montagnarde
12 small fingerling potatoes (or 4 to 5 ounces other small waxy potatoes), cooked until tender, smashed
2 tablespoons extra-virgin olive oil
4 slices (3/4 inch thick) day-old Tartine Country Bread
4 thick slices smoked ham
8 slices Gruyere cheese (4 ounces)

Steps:

Make the bechamel: Melt butter in a heavy saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly, but has not started to brown, about 2 minutes. Whisk in milk. Bring to a boil to thicken. Season with salt and pepper. Remove from heat. Make the croque-montagnarde: Preheat oven to 425 degrees. Toss potatoes with oil. Spread 1/4 cup bechamel onto each slice of bread, and top with 1 slice of ham, some potatoes, and 2 slices of cheese. Bake on a baking sheet until cheese is golden and bubbling, 12 to 14 minutes (start checking often after 8 minutes, and rotate sheet as needed for even browning). Cook's Note Bechamel can be refrigerated for up to 3 days. Press plastic wrap directly onto the surface to prevent a skin from forming. Reheat before using.