While I love a traditional croque madame, I do occasionally like to change things by using different cheeses and adding other flavorings – I basically live life on the edge. This version with leeks feels cozy and seasonal, and a little luxurious, too. If I have friends coming over, I'll prepare the leek and sauce mixture in advance, then assemble the croques just before cooking and present them with a sharp green salad.
Leek and Comté Croques
Prep 10 min
Cook 40 minutes
Serves four
Two leeks (about 300g), cleaned and thinly cut
2 garlic cloves, skinned and thinly sliced
60 grams of unsalted butter, plus extra for buttering
Salt and pepper
60g plain flour
300 milliliters of whole milk
One heaped teaspoon of English mustard
100 grams of comté cheese, finely grated
60g mature cheddar, grated finely
8 slices bread
Place the cut leeks, butter and garlic in a medium pot on a moderate-low flame, add seasoning generously, then saute, stirring occasionally, for 15-20 minutes, until the leeks have softened and turned sticky.
Meanwhile, preheat the oven to 240°C (220°C fan)/475°F/gas mark 9. Stir the flour into the leek mixture and cook for a minute or so, until it becomes a biscuity roux. Add the milk, increase the temperature a little and stir vigorously until the sauce is smooth. Continue mixing for a minute, until the sauce thickens, then take off the heat. Stir in the mustard and two-thirds of the grated comté and cheddar, and put to one side.
Toast the bread (in rounds if necessary), then spread butter on one side of each slice. Place four pieces of toast buttered side down on a parchment-covered tray. Coat each slice with a generous amount of the leek sauce, then cover with a second slice of toast, this time butter-side up. Complete each croque with a layer of the leftover leek sauce, then sprinkle with the rest of the shredded cheese. Cook in the oven for 10-14 minutes, until the croques are browned, bubbling and melty.
Serve straight away, with a dressed salad on the side, if you like.
