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Brasserie-Style Easter Croque Madame Casserole

brasserie-style Easter Croque Madame casserole - featured image
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A cozy, layered casserole inspired by the classic French croque madame, featuring gooey Gruyère, creamy béchamel sauce, ham, crusty bread, and topped with runny eggs. Perfect for a quick 30-minute weeknight meal or special occasion.

Ingredients

Scale
  • 8 slices thick-sliced country white bread (day-old or slightly stale)
  • 8 ounces thinly sliced ham (Parisian-style or deli ham)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste
  • 1 1/2 cups shredded Gruyère cheese
  • 6 large eggs
  • 2 tablespoons Dijon mustard
  • Optional: fresh thyme or parsley for garnish
  • Optional: white pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish generously to prevent sticking and set aside.
  2. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Once melted and bubbling (but not browned), whisk in 1/4 cup flour. Stir constantly for 1-2 minutes until the mixture turns pale golden and smells nutty.
  3. Slowly add 2 cups of warm milk in a thin stream while whisking vigorously to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Stir in nutmeg, salt, and pepper to taste. Remove from heat.
  4. Spread about 1/2 teaspoon Dijon mustard on one side of each bread slice. Layer half the bread slices, mustard side up, in the bottom of the prepared baking dish. Top evenly with half the ham slices, then sprinkle with 3/4 cup shredded Gruyère. Pour half the béchamel sauce over the layers, spreading gently with a spatula.
  5. Repeat layering with the remaining bread, ham, cheese, and béchamel sauce, finishing with a generous sprinkle of Gruyère on top.
  6. Bake the casserole uncovered for 20 minutes, until the top is golden and bubbly.
  7. While the casserole bakes, melt a little butter in a nonstick skillet over medium heat. Fry 6 eggs sunny-side up or over easy, seasoning with salt and pepper. The yolks should be runny.
  8. Remove the casserole from the oven, gently place the fried eggs evenly on top, and sprinkle with fresh thyme or parsley if desired. Serve immediately while the eggs are warm and yolks ready to ooze.

Notes

Use day-old or slightly stale bread for best texture. Warm milk before adding to béchamel to avoid lumps. Freshly shred Gruyère cheese for better melting. Eggs can be baked on top by cracking them 10 minutes before casserole is done. Make ahead by assembling the night before and refrigerating. Reheat leftovers in oven or microwave.

Nutrition

Keywords: croque madame, casserole, Easter recipe, weeknight dinner, French, ham and cheese, béchamel, Gruyère, easy recipe

Find it online: https://novanosh.com/brasserie-style-easter-croque-madame-casserole-easy-30-minute-weeknight-recipe/