Buttery bread layered with ham, Gruyère, and béchamel sauce, baked until golden and bubbling with French flair.
# What You Need:
→ Bread & Dairy
01 - 12 slices white sandwich bread, crusts removed
02 - 4 tablespoons unsalted butter, softened, divided
03 - 1.5 cups Gruyère cheese, grated
04 - 1 cup whole milk
05 - 0.5 cup heavy cream
06 - 3 large eggs
→ Meats
07 - 8 slices cooked ham, approximately 7 ounces
→ Béchamel Sauce
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1.25 cups whole milk
11 - 0.25 teaspoon ground nutmeg
12 - Salt and black pepper to taste
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Butter a 9x13-inch baking dish lightly and set aside.
02 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually add 1.25 cups milk while whisking continuously until sauce thickens and becomes smooth, approximately 3 to 4 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
03 - Butter one side of each bread slice. Arrange half the buttered bread slices with buttered side down in the prepared baking dish.
04 - Top bread with half the ham slices, then distribute half the grated Gruyère over ham. Layer remaining bread slices buttered side down, followed by remaining ham and cheese.
05 - In a bowl, whisk together 3 eggs, 1 cup milk, 0.5 cup heavy cream, and a pinch of salt until well combined. Pour mixture evenly over casserole, pressing gently to allow bread to absorb liquid.
06 - Pour prepared béchamel sauce evenly over casserole and spread to coat surface uniformly.
07 - Bake uncovered for 35 to 40 minutes until casserole is puffed, golden brown, and bubbling at edges. Allow casserole to rest for 10 minutes before serving.
