Georgina Hayden's Simple and Fast Recipe for Croques with Leek and Comté
Although I adore a traditional croque madame, I do occasionally like to change things by using different cheeses and hits of other condiments – I like to take culinary risks. This version with leeks feels cozy and seasonal, and a bit special, too. If I have guests visiting, 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.
Croques with Leeks and Comté
Prep 10 min
Cook 40 min
Serves 4
2 leeks (approximately 300 grams), cleaned and thinly cut
Two garlic cloves, peeled and finely sliced
60g unsalted butter, with additional for spreading
Salt and pepper
60 grams of all-purpose flour
300 milliliters of whole milk
1 heaped tsp English mustard
100g comté, finely grated
60g mature cheddar, grated finely
Eight slices of bread
Put the sliced leeks, garlic and butter in a medium saucepan on a medium-low heat, season well, then cook, stirring occasionally, for 15-20 minutes, until the leeks have softened and become caramelized.
Meanwhile, heat the oven to 240°C (220°C fan)/475°F/gas mark 9. Mix in the flour into the leek mixture and cook for about a minute, until it becomes a biscuity roux. 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 remove from the stove. Whisk in the mustard and two-thirds of the shredded cheeses, and set aside.
Toast the bread (in rounds if necessary), then butter one side of each slice. Place four pieces of toast butter-side down on a lined baking sheet. Coat each slice with a liberal portion of the leek sauce, then cover with a second slice of toast, this time butter-side up. Finish each sandwich with a layer of the leftover leek sauce, then sprinkle with the rest of the shredded cheese. Cook in the oven for 10 to 14 minutes, until the croques are golden, bubbling and oozy.
Enjoy immediately, with a dressed salad on the side, if you like.
