Ham and Cheese Croque Cake

Preheating the oven: Preheat your oven to 180°C.
Preparation of the béchamel: In a saucepan, melt the butter. Add the flour and mix until you obtain a smooth

paste. Gradually add the milk, stirring constantly to avoid lumps. Continue to cook, stirring, until the sauce thickens. Season with salt, pepper and nutmeg. Off the heat, add 150 g of grated Gruyère cheese to the béchamel.

Assembling the croque-cake: Remove the crusts from the sandwich bread and cut the slices to fit the size of your cake pan. Line the bottom of the pan with a layer of bread, then add a layer of ham and a layer of

béchamel. Repeat these layers until the pan is full, finishing with a layer of bread.
Cooking: Sprinkle the last layer of bread with the remaining grated Gruyere. Bake the croque-cake for 30 minutes, until golden and crispy.

Finishing: Let the croque-cake rest for a few minutes after cooking before unmolding and serving.
This ham and cheese croque-cake is an original and tasty version of the traditional croque-monsieur.

Easy to make, it is perfect for a friendly lunch or a quick dinner. Its melting heart and golden crust make it a dish appreciated by everyone, children and adults alike.