Croque Madame Casserole

After dining at the MET Bar, I was in a croque madame state of mind, and decided to whip up a deconstructed version from My Invisible Crown.  It was amazing.  It was so savory from the nutty gruyere cheese, creamy béchamel, and salty leftover Christmas ham.  It is a perfect winter meal because it sticks to your bones.  It would also make a great brunch.  I served it alongside an easy spinach salad.  This recipe is a keeper and I’ll definitely be making it in the near future!

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Croque Madame Casserole (serves around 10)

10 cups cubed day old brioche loaf

1 1/2 cups milk

3 1/2 cups cooked ham diced

4-5 tablespoons butter

4-5 tablespoons all-purpose flour

3 cups cream or half and half

4 cups gruyere, grated

2 cups parmesan, grated

salt and pepper to taste

pinch of freshly grated nutmeg

1 tablespoon olive oil

7-9 eggs

Preheat your oven to 400 degrees.

Place the bread in a large casserole dish.  Pour the milk over it.

Heat the ham with the olive oil in a pan until it turns a golden color.  Scatter on top of the bread mixture.

Heat the butter and flour over high heat to start making the rue.  Add the half and half and cook until it thickens after boiling.  Add in salt, pepper, and nutmeg.  Add in the cheese and mix until everything is completely melted.  Pour over the bread mixture and stir to combine.

Grate any additional cheese on top if you would like.

Place the casserole dish in the oven and cook for 10 minutes.

Take out the dish and make indentations in the casserole for eggs to rest in.  Crack eggs and place in the little divets.  Cook in the oven on broil for around 7 minutes or until the egg whites set.  Serve it up and enjoy!


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