Cooking Instructions
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Step 1
Get a small sauce pan on the stove and start to melt the
Butter (45 g)
over medium-high heat. Whisk in the
All-Purpose Flour (25 g)
until you have a golden brown, thick roux. Slowly pour in the
Milk (360 mL)
while you keep whisking.
Step 2
Add in the
Salt (1 pinch)
, then let the sauce gently simmer on medium heat for 5-10 minutes, whisking it occasionally, until it is thick and luscious.
Step 3
Get out a 9 by 13-inch baking pan and spray it well with cooking spray. Lay out the
Croissants (8)
in an even layer on the bottom, followed by the
Ham (135 g)
. Spread the finished béchamel on top of that in a thin layer.
Step 4
Whisk the
Eggs (5)
,
Milk (180 mL)
,
Salt (1 pinch)
,
Ground Black Pepper (1 pinch)
,
Herbes de Provence (1 g)
, and
McCormick® Garlic Powder (2 g)
together in a bowl.
Step 5
Pour it over everything and gently press down the casserole so that the egg mixture really soaks into it. Sprinkle the
Gruyère Cheese (115 g)
evenly over the top.
Step 6
Cover it and put it in the refrigerator to develop flavor for at least an hour or up to overnight.
Step 7
When you are ready to bake it, preheat the oven to 350 degrees F (180 degrees C).
Step 8
Bake the casserole uncovered for about 45 minutes, until it is set and the gruyere is almost brown and crispy.
Step 9
Cut it into 6 large squares or even 12 small squares.
