Truffle & Comté Croque Monsieur with Shaved Black Truffle

⏱ 40 min · Serves 2

A gilded, gloriously indulgent croque: nutty aged Comté melting into a truffle-scented Mornay, ham tucked between buttery brioche, and a snowfall of fresh black truffle shaved over the top at the table. Bistro comfort food dressed for a special night.

Per serving: 1010 kcal · 51.0g protein · 62.0g carbs · 62.0g fat

Ingredients

• 4 thick slices brioche or good white sourdough (about 2cm)
• 160g Comté, coarsely grated (aged 12–18 months)
• 4 slices good cooked ham (about 120g)
• 30g unsalted butter, plus extra softened butter for the bread
• 25g plain flour
• 300ml whole milk, warmed
• 1 tsp Dijon mustard
• Pinch of freshly grated nutmeg
• 1 tsp white truffle oil (optional, use sparingly)
• 1 fresh black truffle (10–15g), brushed clean
• 2 tbsp finely grated Parmesan
• Sea salt and freshly ground black pepper
• Small handful of watercress or frisée, to serve
• 1 tsp lemon juice and 1 tsp olive oil, for the leaves

Method

1. Heat the oven to 200°C fan / 220°C conventional. Melt the 30g butter in a small pan, stir in the flour and cook gently for 2 minutes to a pale blond roux.
2. Whisk in the warm milk a splash at a time until smooth, then simmer for 4–5 minutes, stirring, until thick enough to coat a spoon. Off the heat, stir in the Dijon, nutmeg, 60g of the Comté and the truffle oil if using. Season well and finely grate in about a third of the black truffle. Cover and let the truffle perfume the sauce for 10 minutes.
3. Lightly butter one side of each slice of bread and toast, buttered side down, in a dry frying pan until golden. This keeps the croque from going soggy.
4. Spread a thin layer of the truffle Mornay on the untoasted side of two slices. Top with the ham, then 60g of the Comté, then close with the remaining slices, toasted side up.
5. Set the sandwiches on a lined baking tray. Spoon the remaining Mornay generously over the tops and sides, then scatter with the last 40g of Comté and the Parmesan.
6. Bake for 12–14 minutes, then flash under a hot grill for 1–2 minutes until bubbling, blistered and deep golden. Rest 2 minutes.
7. Dress the leaves with lemon juice, olive oil and a pinch of salt. Plate each croque, shave the remaining black truffle generously over the top with a truffle slicer or peeler, add a crack of pepper and serve immediately with the salad.