Croque-Montagnarde

By taniaf

Ingredients

• Bechamel:
• 2 tbsp butter
• 2 tbsp flour
• 1.25 cups milk, warmed
• salt and pepper
• 12 small fingerling potatoes, cooked until tender, smashed
• 2 tbsp olive oil
• 4 slices thick day old country bread
• 4 thick slices smoked ham
• 8 slices gruyere cheese

Preparation

Step 1

MAke bechamel:
Melt butter in a heavy saucepan over medium. Add flour, whisk until bubbly, 2 minutes. Whisk in milk. Bring to a boil to thicken. Season with salt and pepper. Remove from heat.
Make sandwich:
Preheat oven to 425. Toss potatoes with oil. Spread 1/4 cup bechamel onto each slice of bread, top with 1 slice ham, some potatoes, and 2 slices cheese. Bake until cheese is golden and bubbling, 12-14 minutes.