Although I adore a traditional croque madame, I sometimes prefer to mix things up by using different cheeses and hits of other condiments – I basically live life on the edge. This leek-laced version feels comfortingly autumnal, and a little luxurious, too. If I have friends coming over, I'll prepare the leek and sauce mixture in advance, then assemble the croques just before baking and serve them with a bitter leaf salad.
Croques with Leeks and Comté
Prep 10 minutes
Cook 40 min
Serves 4
Two leeks (about 300g), cleaned and thinly cut
2 garlic cloves, skinned and thinly sliced
60 grams of unsalted butter, plus extra for buttering
Salt and pepper
60 grams of all-purpose flour
300 milliliters of whole milk
One heaped teaspoon of English mustard
100 grams of comté cheese, grated finely
60 grams of aged cheddar, grated finely
Eight slices of bread
Place the cut leeks, butter and garlic in a medium pot on a medium-low heat, add seasoning generously, then saute, stirring occasionally, for 15 to 20 minutes, until the leeks have softened and become caramelized.
Meanwhile, preheat the oven to 240C (220C fan)/475F/gas 9. Stir the flour into the leek mixture and cook for a minute or so, until it becomes a biscuity roux. Add the milk, increase the temperature a little and whisk until the sauce is smooth. Continue mixing for a minute, until the sauce becomes thicker, then remove from the stove. Stir in the mustard and most of the shredded cheeses, and set aside.
Toast the bread (in batches, if need be), then spread butter on one side of each slice. Place four pieces of toast butter-side down on a parchment-covered tray. Spread each one with a generous amount of the leek bechamel, then cover with a another bread slice, this time butter-side up. Complete each croque with a layer of the leftover leek sauce, then top with the rest of the shredded cheese. Bake for 10 to 14 minutes, until the croques are golden, bubbling and oozy.
Enjoy immediately, with a seasoned salad on the side, if you like.
