ngredients:
- 4 slices of sandwich bread
- 2 slices of white ham
- 100 g grated Gruyère cheese
For the Béchamel Sauce:
- 25 g butter
- 25 g flour
- 500 ml milk
- Salt, pepper, nutmeg to taste
Preparation:
- Prepare the Béchamel Sauce:
- In a saucepan large enough to hold the milk, melt the butter over medium heat.
- Add the flour and stir to create a roux. Cook until it becomes frothy, then remove from heat and let it cool.
- In another saucepan, bring the milk to a boil.
- Gradually whisk half of the boiling milk into the cooled roux until smooth (off the heat).
- Gradually add the remaining milk while stirring continuously to ensure the sauce remains smooth.
- Season the sauce with salt, pepper, and nutmeg to taste.
- Return the saucepan to the heat and bring the mixture to a boil, stirring constantly.
- Let it simmer gently for about 5 minutes, continuing to stir until the sauce thickens. Remove from heat and set aside.
- Assembly:
- Preheat the oven to 180°C (350°F).
- Lightly grease a baking dish.
- Arrange the sandwich bread slices in the bottom of the baking dish.
- Place the ham slices evenly over the bread.
- Pour the prepared béchamel sauce over the ham.
- Sprinkle the grated Gruyère cheese on top.
- Baking:
- Bake in the preheated oven for about 20-25 minutes, or until the casserole is bubbly and the cheese is golden brown.
- Serving:
- Remove from the oven and let it cool slightly before serving.
- Serve warm and enjoy this delicious family-favorite casserole!
This baked potato and meat casserole is a comforting dish that combines layers of flavors and textures, making it perfect for a cozy family meal or a gathering with friends. Enjoy the creamy béchamel sauce complemented by the savory ham and cheesy topping!