This Simple and Fast Method for Leek and Comté Croques

Although I adore a traditional croque madame, I sometimes prefer to mix things up by incorporating various cheeses and adding other flavorings – I like to take culinary risks. This version with leeks feels comfortingly autumnal, and a bit special, too. If I have guests visiting, I'll make the leek and bechamel base in advance, then fill the sandwiches just before baking and present them with a sharp green salad.

Croques with Leeks and Comté

Prep 10 minutes
Cook 40 minutes
Serves 4

Two leeks (about 300g), trimmed and finely sliced
Two garlic cloves, peeled and finely sliced
60g unsalted butter, plus extra for buttering
Sea salt and black pepper
60g plain flour
300 milliliters of whole milk
1 heaped tsp English mustard
100 grams of comté cheese, finely grated
60g mature cheddar, grated finely
8 slices bread

Place the cut leeks, garlic and butter in a medium pot on a moderate-low flame, season well, then cook, mixing now and then, for 15-20 minutes, until the leeks have cooked down and turned sticky.

At the same time, heat the oven to 240°C (220°C fan)/475°F/gas mark 9. Stir the flour into the leek mix and cook for a minute or so, until it forms a nutty paste. Add the milk, turn up the heat a little and whisk until the sauce is smooth. Keep whisking for a minute, until the sauce thickens, then take off the heat. Stir in the mustard and two-thirds of the shredded cheeses, and set aside.

Toast the bread (in rounds if necessary), then spread butter on one side of each slice. Place four pieces of toast buttered side down on a lined baking sheet. Spread each one with a generous amount of the leek sauce, then top with a second slice of toast, this time butter-side up. Complete each croque with a layer of the remaining leek bechamel, then sprinkle with the rest of the shredded cheese. Cook in the oven for 10-14 minutes, until the croques are browned, bubbling and oozy.

Serve straight away, with a dressed salad on the side, if you like.