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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.

Source: Martha Stewart Living, January 2011
Total Time Prep Yield





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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How would you rate this recipe?
  • hwtorrance
    27 JAN, 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.
  • MS11402627
    8 FEB, 2011
    I love ham and cheese, so this was a natural progression for me. Delicious with roasted rapini on the side.

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