Croque-monsieur potatoes


Croque-monsieur potatoes
A way to revive potatoes, "croque-monsieur" style: topped with bechamel sauce, ham and cheese, then browned in the oven.
38 K 4.7/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: August 4th 2021
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
When should you start or finish this recipe?
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.
Croque-monsieur potatoes : Stage 1
Preheat the oven to 430°F (220°C).

Cut 1 kg cooked potatoeses in half lengthways.

Stage 2 - 5 min.
Croque-monsieur potatoes : Stage 2
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.

Stage 3 - 5 min.
Croque-monsieur potatoes : Stage 3
Turn the potatoes over and spread with a generous helping of bechamel sauce.

Stage 4 - 3 min.
Croque-monsieur potatoes : Stage 4
Lay a slice of ham on each one.

Stage 5 - 4 min.
Croque-monsieur potatoes : Stage 5
Finish with a little grated cheese.

Stage 6 - 20 min.
Croque-monsieur potatoes : Stage 6
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 recipe130 RDI=50 %330 RDI=30 %230 RDI=30 %2,820 RDI=140 %11,820 RDI: 140 %
Per 100 g7 RDI=3 %20 RDI=2 %10 RDI=2 %170 RDI=9 %720 RDI: 9 %
Per person30 RDI=10 %80 RDI=8 %60 RDI=9 %710 RDI=40 %2,960 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Gluten
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)
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018436 K 24.3 45 min.
Choux pastry (pâte à choux)
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
February 13th 2022552 K4.5 1 hour 4 min.
Eggs meurette
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
March 29th 2020212 K 14.1 1 hour 15 min.
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
July 5th 2016253 K4.4 2 hours 2 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.
December 31th 20111.68 M 74.3 4 hours 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page