Ham & Shallot Croque Monsieur
with Bistro Side Salad & Roasted Potato Wedges
- Milk
- Soy
- Wheat
Developed in France, this recipe brings the comfort of a Parisian bistro straight to your home! This French classic layers thinly sliced ham and sautéed shallot béchamel between thick-cut bread, which is then topped with a generous blanket of gouda. A final broil delivers a golden, bubbling crust. Crispy roasted potato wedges and mixed greens tossed in a balsamic vinaigrette round out a satisfying meal that feels like a Parisian café lunch at home.
Ingredients
12 ounce
Potatoes
½ cup
Smoked Gouda Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
8 ounce
Smoked Deli Ham
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
2.5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice shallot.
-
Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper.
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Roast on top rack until browned and tender, 20-25 minutes.
-
Heat a drizzle of oil in a medium pan over medium heat. Add shallot and cook, stirring, until softened and lightly browned, 2-3 minutes.
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Add mustard, half the cream sauce base (you’ll use the rest in the next step), remaining garlic powder, and 1 tsp water (2 tsp for 4 servings); cook until thickened, 30 seconds.
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When potatoes have five minutes left, arrange half the bread slices on a second baking sheet. Top with as much ham as you like; spread with shallot béchamel. Sprinkle with half the gouda.
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Place remaining bread slices on top and spread with remaining cream sauce base. Sprinkle with remaining gouda.
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Bake on middle rack until cheese melts and bread is toasted, 5-6 minutes.
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Set oven to high broil (remove potatoes from the oven first!); broil sandwiches on middle rack until tops are golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning!
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In a large bowl, whisk together half the balsamic glaze and a drizzle of olive oil (all the balsamic glaze and a large drizzle of olive oil for 4 servings); season with salt and pepper.
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Add mixed greens to bowl with dressing and toss to coat.
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Divide sandwiches, potato wedges, and salad between plates and serve.
