While I love a classic croque monsieur, I sometimes prefer to change things by using different cheeses and hits of other condiments – 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 prepare the leek and sauce mixture in advance, then fill the sandwiches just before baking and present them with a bitter leaf salad.
Croques with Leeks and Comté
Prep 10 minutes
Cook 40 minutes
Serves four
2 leeks (about 300g), trimmed and finely sliced
Two garlic cloves, peeled and finely sliced
60 grams of unsalted butter, with additional for spreading
Sea salt and black pepper
60 grams of all-purpose flour
300 milliliters of whole milk
One heaped teaspoon of English mustard
100g comté, finely grated
60 grams of aged cheddar, finely grated
Eight slices of bread
Put the sliced leeks, butter and garlic in a medium pot on a medium-low heat, add seasoning generously, then cook, stirring occasionally, for 15-20 minutes, until the leeks have softened and turned sticky.
At the same time, preheat the oven to 240°C (220°C fan)/475°F/gas mark 9. Stir the flour into the leek mixture and cook for about a minute, until it forms a nutty paste. Pour in the milk, increase the temperature a little and stir vigorously until the sauce is smooth. Keep whisking for a minute, until the sauce becomes thicker, then remove from the stove. Stir in the mustard and two-thirds of the shredded cheeses, and put to one side.
Brown the bread slices (in batches, if need be), then butter 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 second slice of toast, this time butter-side up. Complete each croque with a coating of the remaining leek bechamel, then top with the remaining grated cheese. Bake for 10-14 minutes, until the croques are golden, sizzling and melty.
Enjoy immediately, with a seasoned salad on the side, if you like.
