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Croque Madame Casserole

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5/5 - 16 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 4-6 servings

If you haven't tried this recipe's French-style sandwich namesake, it's definitely one to add to your list. This casserole has all the same elements—crusty French bread, melty Gruyère, salty ham, and silky béchamel sauce—with the added bonus of being a fridge-friendly crowd-pleaser. As if all that doesn't sound delicious and outrageous enough, a few eggs are baked right into the top layer so that you get some yolky goodness in every bite.

By: Foodness Gracious

Ingredients

For the casserole:

  • 1 French baguette or crusty loaf, cut into 1-inch cubes (about 3-4 cups)
  • 6 Pete and Gerry’s Organic Eggs, plus 2 extra for topping the casserole
  • 1 1/2 cups whole milk, divided
  • 1/2 cup half-and-half
  • 2 tablespoons fresh thyme, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 1/2 cups Gruyère cheese, grated and divided
  • 2 cups cooked ham, diced

For the béchamel sauce:

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups whole milk
  • Pinch of grated nutmeg

Directions

To make the casserole:

Step 1

Preheat the oven to 350F.

Step 2

In a large bowl, whisk together eggs, milk, half-and-half, thyme, salt, and pepper. Add the bread, 2 cups of the Gruyère, and diced ham. Using your hands or a spatula, mix the ingredients well, ensuring that the egg mixture soaks into the bread.

Step 3

Transfer mixture to a 2-quart oven safe dish and spread out evenly. Cover with foil and bake for 30 minutes.

To make the béchamel sauce:

Step 1

Melt butter in a nonstick pan on medium heat. Add flour and whisk for 2-3 minutes.

Step 2

Gradually add 1 1/4 cups of the milk to pan, whisking constantly over medium heat until no lumps remain. The sauce will thicken as it cools, so reserve remaining 1/4 cup milk for later.

Step 3

Once the sauce is smooth, stir in nutmeg, remove from heat, and set aside until the cassreole is done.

Step 4

Once the casserole is done, remove from oven and turn the heat up to 425F. While the oven gets to temperature, bring the béchamel sauce back to the burner on low heat. Whisk in the remaining quarter cup of milk until sauce is smooth again.

Step 5

Remove foil from casserole and pour the béchamel sauce over the top. Sprinkle with the remaining 1 1/2 cups grated Gruyere. Return casserole to oven and bake for about 8 minutes uncovered.

Step 6

Remove casserole from the oven and carefully create two slightly sunken holes with the back of a spoon. Crack an egg into each hole and place back into the oven until the egg whites are firm.

Step 7

Sprinkle casserole with extra fresh thyme and serve hot with a cup of coffee for a classic French flavor.

Notes:

Gruyère is preferred for this dish, but Swiss, Gouda, or a mixture of Parmesan and Romano are good substitutes.

When choosing your bread, look for something hearty, rustic, crusty, and unsliced. Avoid regular sliced sandwich bread, which is too thin and will dissolve and fall apart when combined with the egg mixture.

To reheat the casserole, cover with foil and bake at 400F until warmed through. If you're pressed for time, a minute or two in the microwave will also work.

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RESPONSES

Tracy Kolson

June 17, 2019

Thanks for the free range eggs.

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1 Reply

[email protected]

June 17, 2019

Thank you for supporting our small, family farms, Tracy!

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Vickie Evans

May 10, 2019

BREAKFAST

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Amy

March 26, 2019

Recipe for croque madame casserole

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Brandt Stenberg

March 25, 2019

Food

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