I have a bit of a croque monsieur addiction. They can be the best food in the world, a ham and cheese toastie that someone turned up to eleven, or they're utter crap and basically just cheese on toast with a bit of processed ham. I've had both of those in the last month.
The Zetter Townhouse actually deserve a bit of a hat tip for this recipe idea - in the same week I had a brilliant croque monsieur, I then tried their rarebit baked spuds. And lo, croque monsieur potatoes were born. I might refuse to eat anything else for at least the next six days.
Croque monsieur potatoes
Serves two, and you'll be a little bit sorry that you didn't make one more to share.
- 2 baking potatoes
- Olive oil, salt, pepper the usual gubbins for baking a potato.
- 50ml béchamel sauce
- 1 tbsp dijon mustard
- 70g gruyere cheese, grated
- Two slices of ham
- Bake your potatoes! (Do I need to tell you how to do this? Hot oven, oil, salt, a little over an hour until you're so hungry you've chewed off your own arm.)
- Heat your béchamel and add the dijon, and about 30g of the cheese. Mix until smooth.
- Slice the potatoes and puff up the middles a little.
- Layer your ham onto your potatoes, then dollop your sauce on top. Share the rest of the grated cheese to the tops of your spuds and grate with a little pepper.
- Pop back in the oven for another ten minutes until they're bubbling.
- Oh, what the hell. Bake every single potato you can find in your house and croque monsieur the hell out of them.