Croque Madame Recipe

Preheat oven to 230°C (450°F). Line a baking sheet with parchment or lightly oil.

Cut each scrubbed russet potato into 1/3–1/2-inch sticks. Pat dry thoroughly with paper towels to remove excess moisture.

Toss the cut potatoes with 2 tbs olive oil, 3/4 tsp kosher salt, 1/4 tsp black pepper and optional seasonings until evenly coated. Spread in a single layer on the prepared sheet with space between pieces.

Roast in the preheated oven for 20–30 minutes, turning once halfway, until golden brown and crisp. Keep warm at low oven (about 100–120°C / 210–250°F) while you prepare sandwiches.

In a medium saucepan over medium heat, melt 3 tbs unsalted butter until foaming but not browned.

Add 3 tbs flour and whisk constantly for 1–2 minutes to form a blond roux (cooks out the raw flour taste).

Gradually pour in 2 cups cold whole milk in a steady stream while whisking to avoid lumps. Continue to whisk as the sauce comes to a simmer.

Reduce heat to low and simmer gently for 3–5 minutes, whisking, until the sauce thickens to a smooth, coat-the-back-of-a-spoon consistency.

Remove from heat and stir in 1/2 cup grated Gruyère until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp white pepper and 1/8 tsp freshly grated nutmeg. Taste and adjust seasoning if needed; keep warm.

Preheat broiler (or oven on high broil) and position rack about 6 inches from the heat source. Line a rimmed baking sheet with foil.

Spread about 1/2 tbs softened butter on one side of each of 8 bread slices (buttered side will be the outside).

On the unbuttered side of four slices, divide and spread about 3 tbs of béchamel on each slice as a base layer.

Top the béchamel with 2 slices of ham per sandwich (or enough to cover), then add a generous layer of grated Gruyère (about 1/4 cup per sandwich).

Place the remaining four slices of bread on top, buttered side up, to form four sandwiches.

Heat a large skillet over medium heat. Add 1/2 tbs butter and when melted, add the sandwiches seam-side down; cook 2–3 minutes per side until golden brown and crisp. Transfer sandwiches to the prepared baking sheet.

Brush the top of each sandwich with a little of the reserved 1 tbs butter. Spoon a scant 2 tbs béchamel over each sandwich top and sprinkle with the reserved 1/2 cup grated Gruyère, dividing evenly.

Broil 2–4 minutes, watching closely, until the cheese is bubbly and golden-brown in spots. Remove from oven and let rest 1 minute.

While the sandwiches are broiling, heat a large nonstick skillet over medium-low. Add 1 tbs oil or butter and let it warm but not smoke.

Crack 4 large eggs into the skillet, spacing them evenly. Cook gently until whites are set but yolks remain runny, about 3–4 minutes. If needed, cover for 30–60 seconds to finish whites without overcooking yolks.

Season the eggs with about 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Remove from pan using a spatula and keep warm.

Place each Croque Madame on a plate. Top each sandwich with one sunny-side-up egg so the yolk sits on the cheese.

Add a serving of frites alongside. Sprinkle chopped parsley over the fries and around the plate for garnish if desired.

Serve immediately so the egg yolk can be broken into the hot sandwich; provide mustard or cornichons on the side if desired.