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

Although I adore a traditional croque madame, I do occasionally like to change things by incorporating various cheeses and adding other flavorings – I like to take culinary risks. This leek-laced version feels cozy and seasonal, and a bit special, too. If I have guests visiting, I'll make the leek and bechamel base in advance, then fill the sandwiches just before baking and present them with a bitter leaf salad.

Leek and Comté Croques

Prep 10 min
Cook 40 min
Serves 4

Two leeks (about 300g), trimmed and finely sliced
Two garlic cloves, skinned and thinly sliced
60g unsalted butter, with additional for spreading
Salt and pepper
60g plain flour
300ml whole milk
1 heaped tsp English mustard
100 grams of comté cheese, finely grated
60g mature cheddar, grated finely
Eight slices of bread

Place the cut leeks, butter and garlic in a medium pot on a moderate-low flame, add seasoning generously, then saute, stirring occasionally, for 15-20 minutes, until the leeks have softened and turned sticky.

At the same time, heat 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 becomes a biscuity roux. Pour in the milk, turn up the heat a little and stir vigorously until the sauce is smooth. Continue mixing for a minute, until the sauce thickens, then remove from the stove. Whisk in the mustard and two-thirds of the grated comté and cheddar, and set aside.

Toast the bread (in batches, if need be), then butter one side of each slice. Lay four slices of toast butter-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. Finish each sandwich with a layer of the leftover leek sauce, then top with the rest of the shredded cheese. Bake for 10-14 minutes, until the croques are golden, bubbling and oozy.

Enjoy immediately, with a dressed salad on the side, if you like.