Georgina Hayden's Quick and Easy Method for Leek and Comté Croques
While I love a traditional croque madame, I do occasionally like to change things by incorporating various cheeses and hits of other condiments – I like to take culinary risks. This leek-laced version feels cozy and seasonal, and a bit special, too. If I have friends coming over, I'll prepare the leek and sauce mixture in advance, then assemble the croques just before baking and serve them with a bitter leaf salad.
Leek and Comté Croques
Prep 10 min
Cook 40 minutes
Serves four
Two leeks (approximately 300 grams), cleaned and thinly cut
Two garlic cloves, skinned and thinly sliced
60 grams of unsalted butter, with additional for spreading
Sea salt and black pepper
60g plain flour
300ml whole milk
One heaped teaspoon of English mustard
100g comté, grated finely
60g mature cheddar, finely grated
Eight slices of bread
Place the cut leeks, butter and garlic in a medium saucepan on a medium-low heat, add seasoning generously, then cook, mixing now and then, for 15-20 minutes, until the leeks have softened and become caramelized.
Meanwhile, heat the oven to 240C (220C fan)/475F/gas 9. Stir the flour into the leek mixture and cook for a minute or so, until it forms a nutty paste. Add the milk, turn up the heat a little and whisk until the sauce is smooth. Continue mixing for a minute, until the sauce becomes thicker, then take off the heat. Stir in the mustard and two-thirds of the grated comté and cheddar, and set aside.
Brown the bread slices (in rounds if necessary), then butter one side of each slice. Place four pieces of toast butter-side down on a parchment-covered tray. Spread each one with a generous amount of the leek bechamel, then cover with a second slice of toast, this time buttered side up. Complete each croque with a layer of the leftover leek sauce, then sprinkle with the remaining grated cheese. Bake for 10 to 14 minutes, until the croques are browned, bubbling and melty.
Enjoy immediately, with a seasoned salad on the side, if you like.
