Jersey Royal Potato and Radish Croque Monsieur

An elevated take on the classic Croque Monsieur, featuring thinly sliced Jersey Royal potatoes layered with ham and Gruyère, all bathed in a creamy béchamel sauce made with fresh Jersey milk and served with a refreshing radish salad.

Prep Time

20 minutes

Total Time

45 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.74/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Jersey

Main Ingredient:

Pork

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

500gJersey Royal Potatoes(Thinly sliced using a mandoline or sharp knife)

£2.50

200gCooked Ham(Good quality, sliced)

£2.20

200gGruyère Cheese(Grated)

£3.50

750mlJersey Milk(Full fat)

£1.20

50gJersey Butter(Unsalted)

£0.80

50gPlain Flour

£0.05

PinchNutmeg(Freshly grated)

£0.10

To tasteSalt

£0.02

To tasteBlack Pepper(Freshly ground)

£0.05

8slicesSourdough Bread

£2.80

2tbspDijon Mustard

£0.15

1bunchRadishes(Thinly sliced)

£1.00

1tbspLemon Juice(Freshly squeezed)

£0.10

2tbspOlive Oil(Extra virgin)

£0.20

1tbspFresh Parsley(Chopped)

£0.30

Total Cost

£14.97

£3.74 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/Gas Mark 4).
2.
Prepare the béchamel sauce: In a saucepan, melt the Jersey butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the Jersey milk, a little at a time, until smooth. Bring to a simmer, stirring constantly, and cook for 5-7 minutes, or until thickened. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
3.
Assemble the Croque Monsieurs: Lightly butter one side of each slice of sourdough bread. Spread the unbuttered side of 4 slices with Dijon mustard.
4.
Layer the ingredients: On each mustard-covered slice, arrange a layer of thinly sliced Jersey Royal potatoes, followed by a layer of ham and then a generous layer of grated Gruyère cheese. Drizzle with a little of the béchamel sauce.
5.
Top with the remaining slices of sourdough bread, buttered side up. Generously spread the remaining béchamel sauce over the top of each sandwich. Sprinkle with the remaining grated Gruyère cheese.
6.
Bake in the preheated oven for 15-20 minutes, or until golden brown and bubbly. If the top is not browning sufficiently, place under a hot grill for the last few minutes, watching carefully to prevent burning.
7.
Prepare the radish salad: In a small bowl, combine the thinly sliced radishes, lemon juice, olive oil, and chopped fresh parsley. Season with salt and pepper to taste.
8.
Serve hot, with the radish salad on the side.

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My Notes

Nutrition Information

Nutrition per serving (450g)

850 kcal / 3556 kJ

Carbs

65g

25% of RDA

Fat

48g

69% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

16 g

18% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a richer flavour, add a knob of Jersey butter to the béchamel sauce at the end.

Use a mandoline for perfectly thin and even potato slices.

Garnish with a sprinkle of fresh parsley before serving.

For a Croque Madame, top with a fried egg before serving.

Cooking Equipment

Oven

Stove

Mandoline (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal Potato and Radish Croque Monsieur

Ingredients

Instructions