Although I adore a traditional croque madame, I sometimes prefer to change things by incorporating various cheeses and hits of other condiments – I basically live life on the edge. This leek-laced version feels comfortingly autumnal, and a bit special, too. If I have guests visiting, I'll make the leek and bechamel base in advance, then assemble the croques just before baking and serve them with a bitter leaf salad.
Leek and Comté Croques
Prep 10 minutes
Cook 40 min
Serves 4
2 leeks (about 300g), cleaned and thinly cut
2 garlic cloves, skinned and thinly sliced
60 grams of unsalted butter, plus extra for buttering
Sea salt and black pepper
60 grams of all-purpose flour
300ml whole milk
One heaped teaspoon of English mustard
100g comté, finely grated
60g mature cheddar, finely grated
Eight slices of bread
Put the sliced leeks, butter and garlic in a medium saucepan on a medium-low heat, add seasoning generously, then cook, mixing now and then, for 15 to 20 minutes, until the leeks have cooked down and turned sticky.
Meanwhile, heat the oven to 240C (220C fan)/475F/gas 9. Stir the flour into the leek mix and cook for a minute or so, until it forms a nutty paste. Pour in the milk, increase the temperature a little and stir vigorously until the sauce is creamy. Keep whisking for a minute, until the sauce thickens, then take off the heat. Stir in the mustard and most of the grated comté and cheddar, and put to one side.
Toast the bread (in rounds if necessary), then butter one side of each slice. Place four pieces of toast buttered side down on a lined baking sheet. Coat each slice with a liberal portion 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 to 14 minutes, until the croques are browned, sizzling and oozy.
Serve straight away, with a seasoned salad on the side, if you like.
