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

Level

Medium

Yields

4 servings

Cost

£3.74

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

The Method

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

The Method