Although I adore a classic croque monsieur, I do occasionally like to change things by using different cheeses and hits of other condiments – I basically live life on the edge. This version with leeks feels comfortingly autumnal, and a little luxurious, too. If I have friends coming over, I'll make the leek and bechamel base in advance, then fill the sandwiches just before cooking and serve them with a sharp green salad.
Croques with Leeks and Comté
Prep 10 min
Cook 40 min
Serves four
2 leeks (about 300g), trimmed and finely sliced
2 garlic cloves, skinned and thinly sliced
60 grams of unsalted butter, with additional for spreading
Salt and pepper
60 grams of all-purpose flour
300 milliliters of whole milk
One heaped teaspoon of English mustard
100g comté, grated finely
60 grams of aged cheddar, finely grated
Eight slices of bread
Put the sliced leeks, garlic and butter in a medium pot on a moderate-low flame, season well, then saute, mixing now and then, for 15 to 20 minutes, until the leeks have cooked down and become caramelized.
At the same time, preheat the oven to 240C (220C fan)/475F/gas 9. Mix in the flour into the leek mixture and cook for a minute or so, until it forms a nutty paste. Pour in the milk, turn up the heat a little and stir vigorously until the sauce is smooth. Continue mixing for a minute, until the sauce thickens, then take off the heat. Whisk in the mustard and most of the shredded cheeses, and set aside.
Brown the bread slices (in batches, if need be), then butter one side of each slice. Place four pieces of toast buttered side down on a lined baking sheet. Spread each one with a generous amount of the leek sauce, then top with a another bread slice, this time butter-side up. Finish each sandwich with a layer of the leftover leek sauce, then top with the rest of the shredded cheese. Cook in the oven for 10-14 minutes, until the croques are golden, sizzling and oozy.
Enjoy immediately, with a dressed salad on the side, if you like.
