Croque ham & béchamel-leek bistro style
with crispy homemade fries
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
1 unit(s)
Leek
1 sachet(s)
Hello Muscat
(Contains: Celery)
50 grams
Grated Cheese
(Contains: Milk)
80 grams
Sliced Irish Ham
(Contains: Wheat)
4 slice(s)
Country Style Sliced Bread
(Contains: Barley, Wheat May be present: Egg, Milk, Oats, Rye, Soya)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
2 tbsp
Flour
2 tbsp
Butter
300 milliliter(s)
Milk
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Place a large pot over medium-high heat with a drizzle of oil. Once hot, add the leek, muscat and season with pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Add 2 tbsp of butter (per 2P) to the leek pan over medium heat.
Add 2 tbsp flour (per 2P), then cook for 2-3 min, stirring.
Reduce the heat and add one-third of the milk. Stir constantly with a whisk. When the milk is completely absorbed, repeat with the rest of the milk. Increase the heat and cook gently for 3-4 min until the sauce thickens. Add three-fourth of the grated cheese and mix well.
- Place the ham pieces on half of the bread slices. Spread some of the leek sauce on them. Close the sandwich with the remaining breads (one sandwich per person). Top the sandwich with the remaining leek sauce and scatter over the cheese.
- Place them on a lined baking sheet.
- Bake them for 8-12 mins in the oven until the cheese has melted.
In a salad bowl, mix the salad leaves with the balsamic glaze and a drizzle of oil. Season to taste with salt and pepper.
- Cut the croques diagonally and serve in plates alongside the chips and salad.
