This Quick and Easy Method for Leek and Comté Croques

While I love a classic croque monsieur, I sometimes prefer to change things by incorporating various cheeses and adding other flavorings – I basically live life on the edge. This version with leeks feels comfortingly autumnal, and a little luxurious, too. If I have guests visiting, I'll make the leek and bechamel base in advance, then assemble the croques just before cooking and present them with a sharp green salad.

Croques with Leeks and Comté

Prep 10 minutes
Cook 40 min
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
60 grams of all-purpose flour
300ml whole milk
1 heaped tsp English mustard
100 grams of comté cheese, finely grated
60 grams of aged cheddar, grated finely
8 slices bread

Put the sliced leeks, garlic and butter in a medium pot on a moderate-low flame, season well, then cook, stirring occasionally, for 15 to 20 minutes, until the leeks have softened and turned sticky.

At the same time, preheat the oven to 240°C (220°C fan)/475°F/gas mark 9. Stir the flour into the leek mix and cook for a minute or so, until it becomes a biscuity roux. Pour in the milk, turn up the heat a little and stir vigorously until the sauce is smooth. Continue mixing for a minute, until the sauce becomes thicker, then take off the heat. Stir in the mustard and most of the shredded cheeses, and set aside.

Brown the bread slices (in rounds if necessary), then spread butter on one side of each slice. Lay four slices of toast butter-side down on a lined baking sheet. Spread each one with a generous amount of the leek sauce, 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 sprinkle with the rest of the shredded cheese. Cook in the oven for 10 to 14 minutes, until the croques are browned, sizzling and melty.

Enjoy immediately, with a dressed salad on the side, if you like.