Georgina Hayden's Quick and Easy Method for Leek and Comté Croques
Although I adore a traditional croque madame, I sometimes prefer to change things by incorporating various cheeses and hits of other condiments – I basically live life on the edge. This version with leeks feels comfortingly autumnal, 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 cooking 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), trimmed and finely sliced
Two 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
1 heaped tsp English mustard
100 grams of comté cheese, finely grated
60 grams of aged cheddar, grated finely
8 slices bread
Place the cut leeks, butter and garlic in a medium saucepan on a medium-low heat, season well, 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. Mix in 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 whisk until the sauce is creamy. Continue mixing for a minute, until the sauce thickens, then remove from the stove. Whisk in the mustard and most of the grated comté and cheddar, and set aside.
Brown the bread slices (in batches, if need be), then butter one side of each slice. Place four pieces of toast butter-side down on a parchment-covered tray. Coat each slice with a liberal portion of the leek bechamel, then top with a second slice of toast, this time buttered side up. Complete each croque with a coating of the leftover leek sauce, then top with the remaining grated cheese. Cook in the oven for 10-14 minutes, until the croques are golden, sizzling and oozy.
Enjoy immediately, with a seasoned salad on the side, if you like.