This Simple and Fast Recipe for Leek and Comté Croques

Although I adore a classic croque monsieur, I sometimes prefer to mix things up by incorporating various cheeses and hits of other condiments – I basically live life on the edge. This leek-laced version feels cozy and seasonal, and a little luxurious, too. If I have friends coming over, 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 minutes
Cook 40 min
Serves 4

Two leeks (about 300g), trimmed and finely sliced
2 garlic cloves, skinned and thinly sliced
60g unsalted butter, with additional for spreading
Sea salt and black pepper
60g plain flour
300 milliliters of whole milk
One heaped teaspoon of English mustard
100 grams of comté cheese, grated finely
60g mature cheddar, grated finely
Eight slices of bread

Place the cut leeks, butter and garlic in a medium pot on a medium-low heat, season well, then saute, mixing now and then, for 15 to 20 minutes, until the leeks have softened and turned sticky.

Meanwhile, heat the oven to 240C (220C fan)/475F/gas 9. Mix in the flour into the leek mixture and cook for about a minute, until it forms a nutty paste. Add the milk, increase the temperature a little and whisk until the sauce is smooth. 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 spread butter on one side of each slice. Lay four slices of toast buttered side down on a lined baking sheet. Coat each slice with a liberal portion of the leek sauce, then top with a another bread slice, this time buttered side up. Finish each sandwich with a coating of the remaining leek bechamel, then sprinkle with the remaining grated cheese. Cook in the oven for 10-14 minutes, until the croques are golden, sizzling and melty.

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