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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

Ingredients

Bechamel

Croque-Montagnarde

Directions

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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  • MS11402627
    8 FEB, 2011
    I love ham and cheese, so this was a natural progression for me. Delicious with roasted rapini on the side.
    Reply

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