30 g (1 oz) butter, melted, plus extra for greasing
Green salad and cornichons, to serve
Directions
Preheat the oven to 180°C (360°F) fan-forced. Line a 22 x 10 x 6 cm (8 3/4 x 4 x 2 1/2 in) loaf tin with baking paper, leaving some overhang to make it easier to lift out, then grease well with butter to help crisp the edges.
Melt the butter in a saucepan over medium heat, stir in the flour and cook for 2 minutes. Gradually whisk in the warm milk until smooth, cook for 5 minutes until thickened, then season with salt, pepper and nutmeg and set aside.
Whisk the eggs, milk and Dijon mustard in a bowl, season lightly, then dip each slice of bread briefly into the egg mixture before forming the layers.
Start with a layer of bread, cutting pieces to fit if needed. Add cheese, ham and another sprinkle of cheese. Repeat layering and pressing down firmly to create 4-5 compact bread layers in total, spreading a thin layer of béchamel halfway through. As you build, place a piece of baking paper on top and press down with a flat object to compact the layers and help the bread reach the edges. Finish with bread on top, then brush with melted butter and sprinkle with a little extra cheese.
Bake for 25 minutes until golden and set. Rest for 20 minutes before lifting out, then serve thick slices with a simple green salad and a few cornichons on the side.
Classic croque monsieur flavours layered, baked and sliced like a lasagna. Store airtight in the fridge up to 3 days; reheat in a 160°C (320°F) oven to keep the outside crisp. From Isabelle Dunn (tastyfeedsdaily) on Instagram.
