Croque with Ham, Leek & Mature Cheese

Ingredients

• 4sourdough bread — thick slices
• 120 gham — thinly sliced
• 100 gmature cheese — grated
• 1leek — small (approx. 150 g)
• 25 gbutter
• 20 gflour
• 200 mlwhole milk
• 1½ tspDijon mustard
• ¼ tspground nutmeg
• 5 gchives — fresh
• black pepper
• salt — pinch

Method

1. 1

   Preheat the oven to 200°C.

2. 2

   Wash the leek and cut into thin rings.

3. 3

   Melt 5 g butter and sauté the leek for 4–5 minutes until soft. Add black pepper.

4. 4

   Melt 20 g butter in a saucepan.

5. 5

   Add flour and stir for 1½–2 minutes.

6. 6

   Gradually add the milk and stir until smooth. Simmer gently for 3–4 minutes until a thick béchamel forms.

7. 7

   Add 1 tsp Dijon mustard, nutmeg, black pepper and a small pinch of salt if desired.

8. 8

   Spread two slices of bread with the remaining ½ tsp Dijon mustard.

9. 9

   Divide ham, leek and 40 g mature cheese over them.

10. 10

    Cover with the remaining slices of bread.

11. 11

    Spread the béchamel over the top.

12. 12

    Sprinkle the remaining 60 g mature cheese over it.

13. 13

    Bake for approximately 8 minutes at 200°C.

14. 14

    Then gratinate for 2–3 minutes under the grill.

15. 15

    Let rest for 2 minutes, cut diagonally in half and garnish with chives and black pepper.