This Quick and Easy Method for Leek and Comté Croques

While I love 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 leek-laced version feels comfortingly autumnal, and a bit special, too. If I have friends coming over, I'll make the leek and bechamel base in advance, then assemble the croques just before baking and serve them with a sharp green salad.

Croques with Leeks and Comté

Prep 10 minutes
Cook 40 min
Serves four

Two leeks (about 300g), trimmed and finely sliced
2 garlic cloves, peeled and finely sliced
60g unsalted butter, plus extra for buttering
Sea salt and black pepper
60 grams of all-purpose flour
300 milliliters of whole milk
One heaped teaspoon of English mustard
100 grams of comté cheese, finely grated
60g mature cheddar, grated finely
Eight slices of bread

Put the sliced leeks, garlic and butter in a medium pot on a medium-low heat, add seasoning generously, then saute, mixing now and then, for 15 to 20 minutes, until the leeks have cooked down and become caramelized.

At the same time, heat the oven to 240°C (220°C fan)/475°F/gas mark 9. Mix in the flour into the leek mix and cook for a minute or so, until it forms a nutty paste. Pour in the milk, increase the temperature a little and stir vigorously 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 shredded cheeses, and put to one side.

Brown the bread slices (in rounds if necessary), then butter one side of each slice. Place four pieces of toast butter-side down on a lined baking sheet. Spread each one with a liberal portion of the leek bechamel, then top with a another bread slice, this time butter-side up. Finish each sandwich 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, sizzling and melty.

Serve straight away, with a dressed salad on the side, if you like.