Rating: 3.67 stars
15 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

At San Francisco's famed Tartine Bakery, 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

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Recipe Summary

prep:
30 mins
total:
40 mins
Yield:
Makes 4
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Ingredients

Bechamel
Croque-Montagnarde

Directions

Instructions Checklist
  • 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.

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  • 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).

Cook's Notes

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.

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Reviews (2)

15 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/27/2018
This was wonderful weeknight dinner - elegant, yet simple! My husband loved it and even our son (who is kind of a picky eater) ate most of his. We served it with a simple salad (spring mix, baby tomatoes and vinaigrette) on the side. My husband and I think it would be great for a weekend lunch for guests - maybe have a simple soup and a bottle of wine with it - or a brunch item (if you add an egg - maybe that would make it a croque montagnardine? My French is not great). The only change I made was to use grated gruyere because we couldn't get sliced at our local supermarket.
Rating: Unrated
02/08/2011
I love ham and cheese, so this was a natural progression for me. Delicious with roasted rapini on the side.