This Simple and Fast Recipe for Leek and Comté Croques

While I love a classic croque monsieur, I do occasionally like to change things by using different cheeses and adding other flavorings – I like to take culinary risks. This leek-laced version feels comfortingly autumnal, and a little luxurious, too. If I have guests visiting, I'll make the leek and bechamel base in advance, then assemble the croques just before baking and present them with a bitter leaf salad.

Leek and Comté Croques

Prep 10 minutes
Cook 40 minutes
Serves four

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
1 heaped tsp English mustard
100 grams of comté cheese, finely grated
60g mature cheddar, grated finely
8 slices bread

Put the sliced leeks, butter and garlic in a medium pot on a moderate-low flame, season well, then saute, mixing now and then, for 15 to 20 minutes, until the leeks have cooked down and become caramelized.

At the same time, preheat 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 becomes a biscuity roux. Add the milk, turn up the heat a little and stir vigorously until the sauce is smooth. Keep whisking for a minute, until the sauce thickens, then remove from the stove. 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 buttered side down on a parchment-covered tray. Spread each one with a liberal portion of the leek bechamel, then top with a another bread slice, this time butter-side up. Complete each croque with a coating of the remaining leek bechamel, then top with the remaining grated cheese. Bake for 10 to 14 minutes, until the croques are golden, sizzling and melty.

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