Ingredients
- 9plain butter croissants
- 40 gbutter (for the béchamel)
- 40 gflour
- 400 mlmilk
- 1 tspsalt
- 2 tspStaffords Dijon Mustard
- Pinchground nutmeg
- Pinchcayenne pepper
- 150 gsharp aged cheddar cheese, grated
- 250 gbeech smoked ham, sliced
- Handfulfresh thyme sprigs, leaves picked
- For cookingolive oil
- To tastesalt and pepper
Made with Staffords
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Method
Preheat the oven to 180°C and grease a large baking dish of about 22 x 30 cm.
Slice the croissants roughly into thirds or quarters, depending on their size. Arrange on a large baking tray and bake for 5 to 8 minutes until lightly toasted. Set aside.
For the béchamel, melt the butter in a medium saucepan, add the flour and cook, moving it around the pan constantly, until it smells like biscuits. Do not brown.
Using a whisk, pour in the milk gradually, whisking constantly to keep the mixture smooth. Cook over medium-high heat until it bubbles and thickens.
Add the salt, Dijon mustard, nutmeg and cayenne and mix. Switch off the heat, add the cheese and stir until smooth. Taste and adjust the seasoning.
Spoon some of the cheese sauce into the greased baking dish and add the toasted croissants. Spoon more sauce in and around all the croissant pieces, then tuck slices of ham in and around them. Sprinkle with the thyme leaves.
Bake for 15 minutes until bubbling and the tops of the croissants are deeply golden. Serve with a fresh crack of black pepper.
