Save My neighbor brought this to a potluck once, and I stood by the dish until I could sneak a second helping. It had all the richness of a croque monsieur but none of the fuss of flipping sandwiches in a skillet. The edges were crispy, the center soft and custardy, and the béchamel on top had turned into a golden, bubbling crust. I asked for the recipe that night, and it's been my go-to ever since for lazy Sunday mornings when I want something impressive without the effort.
I made this for my sister's baby shower brunch, and it disappeared faster than the mimosas. One guest asked if I'd catered it, which made me laugh because I'd been in my pajamas assembling it an hour earlier. The smell of toasted Gruyère and nutmeg filled the house, and everyone hovered around the kitchen until I finally pulled it out of the oven. It's the kind of dish that makes people linger at the table, scraping their plates and asking for the recipe before they leave.
Ingredients
- White sandwich bread: I remove the crusts because they can get tough when baked, and the soft interior soaks up the custard perfectly without turning mushy.
- Unsalted butter: Softened butter spreads easily on the bread and creates those crispy, golden edges that make every bite satisfying.
- Gruyère cheese: This is the star, nutty and melty, but Swiss works if you can't find it.
- Whole milk and heavy cream: Together they create a custard that's rich but not heavy, binding everything into creamy layers.
- Eggs: They give structure to the custard and help the casserole puff up beautifully as it bakes.
- Cooked ham: I use deli ham for convenience, but leftover holiday ham works wonderfully and adds even more flavor.
- All-purpose flour: This thickens the béchamel into a velvety sauce that coats every layer.
- Ground nutmeg: Just a pinch transforms the béchamel from plain white sauce into something that tastes unmistakably French.
Instructions
- Prep your dish:
- Preheat the oven to 375°F and butter your baking dish generously so nothing sticks. This step also adds a little extra richness to the edges.
- Make the béchamel:
- Melt butter in a saucepan, whisk in flour, and cook for a minute until it smells toasty. Slowly add milk while whisking constantly until the sauce thickens and coats the back of a spoon, then season with nutmeg, salt, and pepper.
- Butter the bread:
- Spread softened butter on one side of each slice. This creates a crispy top and bottom layer that contrasts beautifully with the custardy center.
- Layer the casserole:
- Arrange half the bread buttered side down in the dish, then layer ham and cheese. Repeat with remaining bread, ham, and cheese, pressing gently as you go.
- Add the custard:
- Whisk together eggs, milk, cream, and a pinch of salt, then pour it evenly over the layers. Press down gently so the bread absorbs the liquid without getting soggy.
- Top with béchamel:
- Pour the warm béchamel over everything and spread it to the edges. This creates that signature golden crust on top.
- Bake until golden:
- Bake uncovered for 35 to 40 minutes until the top is puffed and bubbling. Let it rest for 10 minutes so the layers set and you can cut clean squares.
Save The first time I served this, my husband said it tasted like we were sitting in a Paris café, and I didn't have the heart to tell him I'd made it in sweatpants. It's become our tradition for holiday mornings when we want something indulgent but don't want to stand over the stove. The house smells like a French bakery, and everyone gathers in the kitchen before it's even out of the oven.
Make It Your Own
I've swapped the ham for turkey when I have Thanksgiving leftovers, and once I left it out entirely and layered in sautéed mushrooms and spinach for a vegetarian version. A smear of Dijon mustard between the bread layers adds a sharp, tangy kick that cuts through the richness. You can also use sourdough or brioche instead of white bread for a heartier or sweeter twist.
Timing and Prep Ahead
This casserole is perfect for entertaining because you can assemble it the night before, cover it tightly, and refrigerate it until morning. Just let it sit at room temperature for 20 minutes before baking, and add an extra 5 minutes to the bake time if it's still cold. I've even baked it straight from the fridge in a pinch, and it turned out just fine.
Serving Suggestions
I always serve this with a simple green salad dressed in lemon vinaigrette to balance the richness. A crisp white wine like Chardonnay or Sauvignon Blanc is perfect alongside it, though coffee and orange juice work just as well for brunch. Leftovers reheat beautifully in the oven at 350°F for about 15 minutes, and honestly, they're even better the next day when the flavors have melded together.
- Pair with a bright arugula salad to cut through the creamy richness.
- Serve with fruit like sliced melon or berries for a fresh contrast.
- Reheat individual portions in the microwave for 90 seconds if you're in a hurry.
Save This casserole has saved me on countless mornings when I needed something special without the fuss. It's proof that the best dishes are the ones that taste fancy but let you stay calm in the kitchen.
Recipe Q&A
- → Can I prepare this casserole ahead of time?
Yes, assemble the casserole up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Add 10-15 minutes to the baking time if starting from cold.
- → What cheese can I substitute for Gruyère?
Swiss cheese, Emmental, or Comté work wonderfully as substitutes. For a sharper flavor, try a combination of Swiss and sharp white cheddar.
- → How do I make this vegetarian?
Omit the ham and add sautéed mushrooms, caramelized onions, or fresh spinach between the bread layers for a delicious meat-free version.
- → Why remove the bread crusts?
Removing crusts creates a more tender, uniform texture and allows the custard mixture to soak through more evenly, resulting in a softer, more cohesive casserole.
- → Can I freeze leftovers?
Yes, cool completely, portion into airtight containers, and freeze for up to 2 months. Reheat in a 350°F oven until warmed through, about 20-25 minutes.
- → What should I serve alongside this dish?
A crisp green salad with vinaigrette, roasted asparagus, or fresh fruit complement the richness perfectly. Pair with Chardonnay or a light French rosé.