Georgina Hayden's Simple and Fast Method for Croques with Leek and Comté

While I love a traditional croque madame, I do occasionally like to mix things up by incorporating various cheeses and hits of other condiments – I basically live life on the edge. This version with leeks feels comfortingly autumnal, and a bit special, too. If I have guests visiting, I'll prepare the leek and sauce mixture in advance, then fill the sandwiches just before cooking and present them with a sharp green salad.

Croques with Leeks and Comté

Prep 10 min
Cook 40 minutes
Serves four

2 leeks (about 300g), cleaned and thinly cut
Two garlic cloves, skinned and thinly sliced
60 grams of unsalted butter, with additional for spreading
Salt and pepper
60 grams of all-purpose flour
300 milliliters of whole milk
One heaped teaspoon of English mustard
100g comté, finely grated
60g mature cheddar, finely grated
Eight slices of bread

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

Meanwhile, preheat the oven to 240°C (220°C fan)/475°F/gas mark 9. Mix in the flour into the leek mixture and cook for about a minute, until it forms a nutty paste. Pour in the milk, increase the temperature a little and whisk until the sauce is creamy. Continue mixing for a minute, until the sauce thickens, then remove from the stove. Whisk in the mustard and two-thirds of the shredded cheeses, and set aside.

Toast the bread (in rounds if necessary), then butter one side of each slice. Place four pieces of toast buttered side down on a parchment-covered tray. Coat each slice with a generous amount of the leek sauce, then cover with a another bread slice, this time butter-side up. Complete each croque with a coating of the remaining leek bechamel, then sprinkle with the remaining grated cheese. Cook in the oven for 10 to 14 minutes, until the croques are golden, bubbling and oozy.

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