Georgina Hayden's Quick and Easy Method for Croques with Leek and Comté

While I love a classic croque monsieur, I do occasionally like to mix things up by incorporating various cheeses and hits of other condiments – I like to take culinary risks. This leek-laced version feels comfortingly autumnal, and a bit special, too. If I have guests visiting, I'll make the leek and bechamel base in advance, then assemble the croques just before cooking and serve them with a sharp green salad.

Leek and Comté Croques

Prep 10 minutes
Cook 40 minutes
Serves 4

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

Place the cut leeks, garlic and butter in a medium saucepan on a moderate-low flame, season well, then cook, stirring occasionally, for 15 to 20 minutes, until the leeks have softened and turned sticky.

Meanwhile, heat the oven to 240°C (220°C fan)/475°F/gas mark 9. Stir the flour into the leek mix and cook for a minute or so, until it forms a nutty paste. Pour in the milk, increase the temperature a little and stir vigorously until the sauce is creamy. Keep whisking for a minute, until the sauce becomes thicker, then take off the heat. Whisk in the mustard and two-thirds of the shredded cheeses, and put to one side.

Brown the bread slices (in batches, if need be), then butter one side of each slice. Place four pieces of toast buttered side down on a lined baking sheet. Coat each slice with a liberal portion of the leek bechamel, then cover with a second slice of toast, this time butter-side up. Finish each sandwich with a coating of the remaining leek bechamel, then sprinkle with the remaining grated cheese. Cook in the oven for 10-14 minutes, until the croques are browned, sizzling and melty.

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