Buttery bread layered with ham, Gruyère, and béchamel sauce, baked until golden and bubbling for a French bistro favorite.
# Components:
→ Bread & Dairy
01 - 12 slices white sandwich bread, crusts removed
02 - 2 tablespoons unsalted butter, softened, plus extra for greasing
03 - 1.5 cups Gruyère cheese, grated
04 - 1 cup whole milk
05 - 0.5 cup heavy cream
06 - 3 large eggs
→ Meats
07 - 8 slices cooked ham, approximately 7 ounces
→ Béchamel Sauce
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1.25 cups whole milk
11 - 0.25 teaspoon ground nutmeg
12 - Salt and black pepper to taste
# Directions:
01 - Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish.
02 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in 1.25 cups milk, stirring constantly, until thickened and smooth, approximately 3 to 4 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
03 - Butter one side of each bread slice.
04 - Arrange half the bread slices, buttered side down, in the prepared baking dish. Top with half the ham slices and half the Gruyère cheese.
05 - Repeat layers with remaining bread, buttered side down, followed by remaining ham and cheese.
06 - Whisk together eggs, 1 cup milk, heavy cream, and a pinch of salt in a mixing bowl. Pour evenly over the casserole, pressing gently to soak the bread.
07 - Pour béchamel sauce over the top and spread evenly. Bake uncovered for 35 to 40 minutes until puffed, golden, and bubbling. Let rest for 10 minutes before serving.
