Croque Monsieur Croissant Lasagna

What you need


  • 6 croissants
  • 3 tbsp dijon mustard
  • 18 slices emmental
  • 12 slices ham
  • 50g butter
  • 50g flour
  • 700ml milk
  • 1 tbsp salt
  • 1 cup grated emmental

What could be better than a buttery, crisp, flaky parcel of Gallic joy? What could beat the croque monsieur - the seemingly perfected synthesis of ham, cheese, mustard and bechamel sauce? Look no further, meet their lovechild, a towering vision of pastry dripping with cheesy sauce and pure unadulterated indulgence. Vive la France!


  1. [[jwplayerwidget||||cCkGGCfG]]Preheat the oven to 180°C/360°F.
  2. Cut each croissant in half lengthways and spread the bottom with dijon mustard. Layer cheese and ham and place the top layer of croissant on top.
  3. Place a layer of three croissants in a greased baking tray and top with more cheese and ham, then add the final three with another layer of cheese on top.
  4. In a sauce pan heat the butter until its foaming and stir in the flour. Cook for a minute or so until it smells biscuity, then gradually stir in the butter to make a smooth sauce. Stir in the salt and cheese and pour directly over the croissants and bake for around 30 minutes, until bubbling and golden on top.
  5. Serve straight away, wear a beret.
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