This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Croque-monsieur potatoes
A way to revive potatoes, "croque-monsieur" style: topped with bechamel sauce, ham and cheese, then browned in the oven.
42 K 4.7/5 (6 reviews)
40 min.
Easy
4.80 €
4 people
6 IngredientsLast modified on: August 4th 2021
For 4 people, you will need:
- 1
1 kg cooked potatoes - 2
3 tablespoons olive oil - 3
300 g bechamel sauce - 4
2 slices ham - 5
200 g grated cheese - 6
Fine (or table) salt - Total weight: 1,645 grams
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Preheat the oven to 430°F (220°C).
Cut 1 kg cooked potatoeses in half lengthways.
Cut 1 kg cooked potatoeses in half lengthways.
Stage 2 - ⌛ 5 min.
Arrange them cut face downwards on a sheet of baking parchment laid on a baking sheet.
Brush with olive oil, then sprinkle with a little salt.
Brush with olive oil, then sprinkle with a little salt.
Stage 3 - ⌛ 5 min.
Turn the potatoes over and spread with a generous helping of bechamel sauce.
Stage 4 - ⌛ 3 min.
Lay a slice of ham on each one.
Stage 5 - ⌛ 4 min.
Finish with a little grated cheese.
Stage 6 - ⌛ 20 min.
Bake for about 20 minutes until nicely browned on top.
Remarks
If your potatoes are quite large, carve a hollow with a pommes parisiennes spoon to make room for a little more bechamel sauce, otherwise they might be too dry.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 126 RDI=194 % | 333 RDI=126 % | 226 RDI=310 % | 2,824 RDI=141 % | 11,824 RDI: 141 % |
| Per 100 g | 7 RDI=12 % | 20 RDI=8 % | 13 RDI=19 % | 171 RDI=9 % | 719 RDI: 9 % |
| Per person | 31 RDI=48 % | 83 RDI=31 % | 56 RDI=77 % | 706 RDI=35 % | 2,956 RDI: 35 % |
How much will it cost?
- For 4 people : 4.80 €
- Per person : 1.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
Like these other recipes: The strange gratin, Country filo tart, Crispy potato and mushroom brik rolls, Gratin of beet tops and potatoes, Mashed potatoes with cancoillotte cheese, ... See them all 58
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Asparagus and spinach gratin, Spinach and cauliflower with sesame béchamel sauce, Gratin "grilled inside", Croque-monsieur, Thin spinach and potato tart, ... See them all 31
Grated cheese
Like these other recipes: Grilled ham and bechamel sandwiches, Chorizo cake with olives and tomato confit, Ham "friand" pie, Vegetable clafoutis, Bolognaise lasagne, ... See them all 75
Olive oil
Like these other recipes: Quick flaky pizza, Fougasse with bacon and Comté, Feta and spinach brik pie, Fish fillets with cabbage and curry, Potimarron and Parmesan tart, ... See them all 562
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017786 K 313.8 40 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011782 K3.5 8 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024455 K4.3 20 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes. September 2nd 2012314 K5 15 min.
Aligot
Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time. April 5th 2012132 K4.2 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.