Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually add the warmed milk while whisking to avoid lumps. Continue to cook, whisking constantly, until the sauce thickens, about 5-7 minutes. Stir in the Dijon mustard, garlic powder, salt, pepper, and nutmeg. Taste and adjust seasoning if needed. Set aside to cool slightly.
Toast the Bread: Preheat your oven to 350°F (175°C). Lightly butter each slice of bread on one side and place them on a baking sheet, buttered-side up. Toast in the oven for 8-10 minutes, or until golden and crisp. Once toasted, remove from the oven and let cool slightly.
Assemble the Croque-Cake: Grease a 9-inch round cake pan with butter. Start by placing a layer of toasted bread at the bottom of the pan. Spread a generous spoonful of béchamel sauce over the bread, then layer on slices of ham and a sprinkle of grated Gruyère cheese. Repeat the process, layering bread, béchamel sauce, ham, and cheese until you have 4 layers. On the final layer of bread, spread a bit more béchamel sauce on top, then sprinkle with Parmesan cheese.
Bake the Croque-Cake: Cover the cake with aluminum foil and bake for 20-25 minutes, or until the cheese has melted and the layers are hot. Remove the foil and bake for an additional 5-10 minutes to get the top crispy and golden.
Serve: Allow the croque-cake to rest for about 5 minutes before slicing it into wedges. Serve warm with a simple green salad or roasted vegetables for a complete meal.
Serving and Storage Tips:
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