At Tartine Bakery in San Francisco, croque-monsieur is one of the most popular menu items. Croque-montagnarde, another crowd-pleaser, is a richer, more robust version, thanks to potatoes laced with olive oil.
Recipe and image reprinted with permission from "Tartine Bread
," by Chad Robertson, with photographs by Eric Wolfinger.
Martha Stewart Living, January 2011
- Prep Time 30 minutes
- Total Time 40 minutes
Yield Makes 4
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2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk, warmed
Coarse salt and freshly ground pepper
12 small fingerling potatoes (or 4 to 5 ounces other small waxy potatoes), cooked until tender, smashed
2 tablespoons extra-virgin olive oil
4 slices (3/4 inch thick) day-old Tartine Country Bread
4 thick slices smoked ham
8 slices Gruyere cheese (4 ounces)
Make the bechamel: Melt butter in a heavy saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly, but has not started to brown, about 2 minutes. Whisk in milk. Bring to a boil to thicken. Season with salt and pepper. Remove from heat.
Make the croque-montagnarde: Preheat oven to 425 degrees. Toss potatoes with oil. Spread 1/4 cup bechamel onto each slice of bread, and top with 1 slice of ham, some potatoes, and 2 slices of cheese. Bake on a baking sheet until cheese is golden and bubbling, 12 to 14 minutes (start checking often after 8 minutes, and rotate sheet as needed for even browning).
Bechamel can be refrigerated for up to 3 days. Press plastic wrap directly onto the surface to prevent a skin from forming. Reheat before using.