This Quick and Easy Recipe for Leek and Comté Croques

Although I adore a classic croque monsieur, I sometimes prefer to mix things up by incorporating various cheeses and adding other flavorings – I basically live life on the edge. This leek-laced version feels cozy and seasonal, 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 cooking and serve them with a sharp green salad.

Leek and Comté Croques

Prep 10 minutes
Cook 40 min
Serves 4

2 leeks (approximately 300 grams), trimmed and finely sliced
Two garlic cloves, peeled and finely sliced
60 grams of unsalted butter, plus extra for buttering
Salt and pepper
60g plain flour
300ml whole milk
One heaped teaspoon of English mustard
100 grams of comté cheese, grated finely
60g mature cheddar, finely grated
8 slices bread

Put the sliced leeks, butter and garlic in a medium pot on a medium-low heat, season well, then saute, stirring occasionally, for 15-20 minutes, until the leeks have cooked down and turned sticky.

Meanwhile, preheat the oven to 240°C (220°C fan)/475°F/gas mark 9. Stir the flour into the leek mix and cook for about a minute, until it forms a nutty paste. Pour in the milk, turn up the heat a little and stir vigorously until the sauce is creamy. Keep whisking for a minute, until the sauce becomes thicker, then remove from the stove. Stir in the mustard and most of the grated comté and cheddar, and put to one side.

Toast the bread (in batches, if need be), then spread butter on one side of each slice. Lay four slices of toast buttered side down on a lined baking sheet. Coat each slice with a liberal portion of the leek bechamel, then cover with a second slice of toast, this time butter-side up. Finish each sandwich with a layer of the remaining leek bechamel, then top with the rest of the shredded cheese. Cook in the oven for 10-14 minutes, until the croques are browned, sizzling and melty.

Enjoy immediately, with a seasoned salad on the side, if you like.