A GOOD LOOK
This make-ahead cheesy ham casserole is a festive treat anytime
Ilove make-ahead dishes I can prep a day or two ahead then slip into the oven when ready to serve. It’s is like giving yourself a little gift of time.
Before New Year’s, I was searching for something on hand that was indulgent that we could eat for dinner or enjoy in the wee hours. This cheesy ham bake is festive enough for a holiday treat, but fairly simple to compose. It takes liberties with a classic French sandwich, the croque madame, turning the components into a casserole.
A quick-cooking Gruyère sauce, thickened with a little butter and flour roux, comes together in less than 10 minutes. Dijon mustard cuts the richness with a bit of tang.
Spread some sauce in a baking dish and top with thick-sliced toasted bread. I like to use an herby focaccia as the base for more flavor, but your favorite ciabatta or any thickcut slices will work. Top that with thin slices of ham, more sauce and a sprinkling of cheese and bake for less than 20 minutes.
Slice a portion and top it with an egg fried in spicy fat.
It’s rich, so I definitely put it in the special-occasion category and recommend enjoying it with a lightly dressed green salad.
To give it a little more oomph, I took inspiration from Ali Slagle’s Spiced Bread Egg in a Hole and added white pepper and nutmeg to the fat when frying the egg. It adds another layer of flavor to this creamy dish.
If everyone is not eating at the same time, you can bake the casserole and refrigerate it. Then, when ready to eat, people can slice a portion and reheat in the toaster oven or oven before adding that freshly fried egg.
One benefit of eating the casserole a day later: A prettier plate. The creamy ham and cheese bake cuts much more cleanly after being chilled.