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Croque Monsieur Hasselback Potato Bake

An American take on a French classic, the croque monsieur potato bake combines ham, gruyere cheese, and a thick bechamel sauce with potatoes to create a special alternative to potatoes au gratin.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 6 people


  • 6 Large Golden Yukon Potatoes hasselbacked
  • 1/2 stick Salted butter melted
  • 1 lb Ham thick sliced
  • 12 oz Gruyere cheese thick sliced
  • Bechamel sauce

For the Bechamel

  • 4 tbsp Salted butter
  • 4 tbsp Flour
  • 2 Cups Whole milk warmed
  • Salt & Pepper to taste
  • Pinch Nutmeg


  1. Preheat oven to 400°F.

  2. Place hasselbacked potatoes in a medium baking dish and coat in melted butter. Bake for one hour and remove from oven.

  3. Alternate layers of ham and gruyere cheese in your potatoes. Top with bechamel sauce, making sure each potato is fully covered. Place additional cheese slices on top.

  4. Make your bechamel sauce.

  5. Bake an additional 30 minutes until bubbly and golden brown on top. Serve hot.

For the Bechamel

  1. In small sauce pan over medium high heat, melt butter. Whisk in flour and cook about 1 minute. Slowly stream in warm milk while whisking vigorously.

  2. Heat while stirring until sauce comes to a simmer and thickens. The sauce should coat back of spoon. Add salt, pepper, and nutmeg to taste.