Layered French casserole with ham, Gruyère, and béchamel sauce. A comforting twist on a bistro classic.
# What You'll Need:
→ Bread & Dairy
01 - 12 slices white sandwich bread, crusts removed
02 - 4 tablespoons unsalted butter, softened
03 - 1.5 cups grated Gruyère cheese
04 - 1 cup whole milk
05 - 0.5 cup heavy cream
06 - 3 large eggs
→ Meats
07 - 8 slices cooked ham, approximately 7 ounces
→ Béchamel Sauce
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1.25 cups whole milk
11 - 0.25 teaspoon ground nutmeg
12 - Salt and black pepper to taste
# How to Make It:
01 - Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish and set aside.
02 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add 1.25 cups milk while stirring constantly until thickened and smooth, approximately 3 to 4 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
03 - Spread softened butter on one side of each bread slice.
04 - Arrange half the bread slices, buttered side down, in the prepared baking dish.
05 - Top bread with half the ham slices and half the grated Gruyère cheese. Repeat with remaining bread slices buttered side down, remaining ham, and remaining cheese.
06 - In a mixing bowl, whisk together eggs, 1 cup milk, heavy cream, and a pinch of salt until well combined.
07 - Pour custard mixture evenly over the layered casserole, pressing gently to ensure bread absorbs liquid.
08 - Pour béchamel sauce over the casserole and spread evenly across the surface.
09 - Bake uncovered for 35 to 40 minutes until puffed, golden brown, and bubbling at edges. Allow to rest for 10 minutes before serving.
