Serves 8
Ingredients:
9 plain butter croissants
- Béchamel:
- 40g butter
- 40g flour
- 400ml milk
- 1 tsp salt
- 2 tsp Staffords Dijon Mustard
- Pinch of ground nutmeg
- Pinch of cayenne pepper
- 150g sharp aged cheddar cheese, grated
- 250g beech smoked ham, sliced
- Handful fresh thyme sprigs, leaves picked
Olive oil, for cooking
Salt and pepper, to taste
Method:
Preheat oven to 180˚C.
Grease a large ± 22 x 30cm baking dish.
Slice the croissants roughly into thirds or quarters depending on their size.
Arrange the sliced croissants on a large baking tray.
Bake for 5-8 minutes, until the croissants are lightly toasted.
Set aside.
For the béchamel:
Melt butter in a medium sized saucepan.
Add the flour and cook the mixture, moving it around the pan constantly.
Cook until it smells like biscuits, do not brown.
Using a whisk, pour in the milk gradually while constantly whisking to keep the mixture smooth.
Cook over medium high heat until it bubbles and thickens.
Add salt, Staffords Dijon Mustard, nutmeg and cayenne.
Mix.
Switch off the heat and add the cheese.
Stir until smooth.
Taste to adjust seasoning.
Spoon some cheese sauce onto the greased baking dish.
Add the toasted croissants.
Spoon more sauce in and around all the croissant pieces.
Tuck slices of ham in and around the croissants.
Sprinkle with thyme leaves.
Place in the oven and bake for 15 minutes until bubbling and the tops of the croissants are deeply golden.
Serve with a fresh crack of black pepper and enjoy!