Recipes Ingredients Meat & Poultry Pork Recipes Croque-Montagnarde 3.7 (14) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 9, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 40 mins Yield: 4 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. Ingredients Bechamel 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 ¼ cups whole milk, warmed Coarse salt and freshly ground pepper Croque-Montagnarde 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 (¾ inch thick) day-old Tartine Bakery's Country Bread 4 thick slices smoked ham 8 slices Gruyere cheese (4 ounces) Directions 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). 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. Rate it Print