This Quick and Easy Recipe for Croques with Leek and Comté

While I love a classic croque monsieur, I do occasionally like to change things by incorporating various cheeses and adding other flavorings – I like to take culinary risks. This leek-laced version feels comfortingly autumnal, and a little luxurious, too. If I have guests visiting, I'll make the leek and bechamel base in advance, then fill the sandwiches just before baking and present them with a bitter leaf salad.

Croques with Leeks and Comté

Prep 10 min
Cook 40 minutes
Serves 4

Two leeks (approximately 300 grams), cleaned and thinly cut
2 garlic cloves, skinned and thinly sliced
60g 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, grated finely
60 grams of aged cheddar, grated finely
Eight slices of bread

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

At the same time, preheat the oven to 240C (220C fan)/475F/gas 9. Mix in the flour into the leek mix and cook for about a minute, until it forms a nutty paste. Add the milk, turn up the heat a little and stir vigorously until the sauce is creamy. Keep whisking for a minute, until the sauce thickens, then remove from the stove. Whisk in the mustard and most of the shredded cheeses, and set aside.

Toast the bread (in batches, if need be), then spread butter on one side of each slice. Place four pieces of toast butter-side down on a lined baking sheet. Coat each slice with a generous amount of the leek sauce, then cover with a second slice of toast, this time butter-side up. Finish each sandwich with a coating of the leftover leek sauce, then top with the rest of the shredded cheese. Cook in the oven for 10-14 minutes, until the croques are golden, sizzling and oozy.

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