Here's a Swiss-croque: a croque improved with raclette cheese, it's super gourmet and quick to prepare.
I've opted for two different breads, so you're free to choose the one you like. The only important thing is that it must be well rounded to obtain wide slices when cut.
Truffle oil is optional. I really like this flavor in béchamel, but truffles are a matter of taste. As far as the béchamel is concerned, it's important to cook it as little as possible, as this makes the flour more easily digestible.
- Chef Julian
|Thick slices of bread
|Pepper raclette slices
|Slices of country ham
Prepare the béchamel sauce.
Melt the butter in a small saucepan over medium heat, add the flour and whisk to combine.
Pour in the milk and cook for 5 minutes over medium heat, stirring occasionally to prevent the mixture from burning.
Add the nutmeg, salt, pepper and truffle oil.
Leave to cool on the side.
Peel the butternut squash and cut into tiny cubes.
Peel theOnion and chop finely.
Fry the squash in a little olive oil over medium-high heat until tender, then add to the béchamel sauce.
In the same pan, brown theOnion with a little oil.
Spread béchamel sauce on two slices of bread.
Add the onions, raclette cheese and ham to one of the slices.
Close the sandwich with the other slice.
Preheat oven to 180°C.
In a large frying pan with a little butter, brown both sides of the croques to give them a light color.
Place the croques on a baking sheet lined with parchment paper and bake for 5 to 8 minutes, until the cheese has melted and the bread is golden brown.
Serve with a lamb's lettuce salad to keep with the season.
There you go, telling us the (very good) news!