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

Although I adore a traditional croque madame, I sometimes prefer to change things by using different cheeses and adding other flavorings – I like to take culinary risks. This version with leeks feels comfortingly autumnal, and a little luxurious, too. If I have guests visiting, I'll make the leek and bechamel base in advance, then assemble the croques just before cooking and present them with a sharp green salad.

Croques with Leeks and Comté

Prep 10 min
Cook 40 minutes
Serves 4

2 leeks (approximately 300 grams), trimmed and finely sliced
Two garlic cloves, skinned and thinly sliced
60 grams of unsalted butter, plus extra for buttering
Sea salt and black pepper
60g plain flour
300ml whole milk
1 heaped tsp English mustard
100g comté, finely grated
60g mature cheddar, grated finely
Eight slices of bread

Place the cut leeks, butter and garlic in a medium pot on a medium-low heat, add seasoning generously, then saute, mixing now and then, for 15-20 minutes, until the leeks have cooked down and become caramelized.

At the same time, heat the oven to 240C (220C fan)/475F/gas 9. Stir the flour into the leek mixture and cook for a minute or so, until it becomes a biscuity roux. Pour in the milk, turn up the heat 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. Stir in the mustard and two-thirds of the shredded cheeses, and set aside.

Brown the bread slices (in batches, if need be), then spread butter on 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 bechamel, then cover with a second slice of toast, this time buttered side up. Finish each sandwich with a coating of the remaining leek bechamel, then sprinkle with the rest of the shredded cheese. Cook in the oven for 10 to 14 minutes, until the croques are browned, bubbling and melty.

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