Croque Boum
Indulge in the ultimate French comfort food with this Croque Boum recipe—a decadent twist on the classic Croque Monsieur. Featuring thick slices of brioche or sourdough bread layered with smoky ham, caramelized onions, and nutty Gruyère cheese, this dish is elevated with a creamy, homemade béchamel sauce kissed with a hint of nutmeg. The sandwich is pan-seared to golden perfection, topped with even more cheese, and baked until bubbly for a satisfying crunch. Perfect for brunch, lunch, or a cozy dinner, the Croque Boum is a standout choice for anyone craving a gourmet yet approachable meal. Pair it with a crisp salad or a side of fries for an irresistible bistro-style experience at home. Keywords: Croque Boum recipe, French sandwich, béchamel sauce, Gruyère cheese, caramelized onions, easy gourmet meal.
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Recipe Information
Ingredients
- 4 slices bread (thick slices, preferably brioche or sourdough)
- 4 slices smoked ham
- 200 grams Gruyère cheese (shredded)
- 2 tablespoons unsalted butter (softened)
- 2 teaspoons Dijon mustard
- 250 milliliters milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter (for béchamel sauce)
- to taste salt
- to taste black pepper
- 0.25 teaspoons nutmeg (grated, optional)
- 2 tablespoons caramelized onions
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Prepare the béchamel sauce: In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually add the milk, whisking continuously to avoid lumps. Cook the mixture for 3-4 minutes until thickened. Season with a pinch of salt, black pepper, and nutmeg. Set aside.
Butter one side of each bread slice with the softened unsalted butter.
On the unbuttered side of two slices, spread a thin layer of Dijon mustard, followed by a generous layer of béchamel sauce.
Add two slices of smoked ham to each sandwich, then sprinkle half of the shredded Gruyère cheese over the ham.
Spread a small spoonful of caramelized onions on top of the cheese for a burst of flavor.
Top each sandwich with the remaining bread slices, buttered side facing out.
Heat a large non-stick skillet over medium heat. Place the sandwiches in the skillet and cook for 2-3 minutes on each side, until golden and crispy.
Transfer the sandwiches to the prepared baking sheet. Spread a thin layer of béchamel sauce on top of each sandwich and sprinkle the remaining Gruyère cheese on top.
Bake in the oven for 10 minutes, or until the cheese on top is bubbly and slightly browned.
Slice the Croque Boum in half and serve immediately with a crisp side salad or fries for a delightful meal!
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 5586 mg | 243% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 15.9 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 2388 mg | 184% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
