LCBO Food & Drink Holiday 2023

ONE-DISH WONDERS

Croque Monsieur Casserole A croque monsieur—France’s grilled ham and cheese topped with bechamel—is the perfect sandwich for a casserole treat ment. We changed things up by using turkey in the sandwiches for some holiday feels, then topped it all with a cheesy mor nay sauce. It’s a glorious lunch or brunch dish best served with a green salad and cornichons. MORNAY SAUCE 2 tbsp (30 mL) unsalted butter 3 tbsp (45 mL) all-purpose flour 1 3/4 cups (425 mL) whole milk 1/4 cup (60 mL) heavy cream 1/4 tsp (1 mL) salt Freshly ground black pepper 1 cup (250 mL) coarsely grated Gruyère 1/2 cup (125 mL) finely grated Parmesan 1/4 tsp (1 mL) freshly grated nutmeg SANDWICHES 16 slices white sandwich bread, crusts removed 2 tbsp (30 mL) Dijon mustard, divided 8 thin slices deli turkey 3 cups (750 mL) coarsely grated Gruyère, divided Thyme sprigs and sage leaves to garnish (optional) 1. For the mornay sauce, place butter in a medium saucepan over medium heat. Once melted, add flour and whisk to combine. Cook 1 minute. Gradually whisk in milk, heavy cream, salt and pepper. Bring to a boil, then reduce heat to maintain a very gentle simmer. Cook, whisking often, until thick ened, 3 to 4 minutes. Remove from heat. Gradually whisk in Gruyère, Parmesan and nutmeg until cheeses have melted into sauce.

LUNCH

6. Ladle 1 cup (250 mL) mornay sauce into the bottom of a large 12-cup (3-L) casserole dish. Layer sandwiches in dish, overlapping slightly. Top with remaining mor nay sauce. Use back of a spoon to spread sauce evenly over sand wiches. Sprinkle with remaining 1 cup (250 mL) Gruyère. 7. Bake on middle rack until sauce is bubbling, 15 to 20 min utes. Turn on broiler and broil, watching closely, until cheese is golden brown, about 2 minutes.

Remove from oven and sprinkle with fresh herbs, if using.

rack until golden brown, about 1 minute per side. (Watch the entire time!) Turn off broiler. 4. Preheat oven to 350°F (177°C). 5. To make sandwiches, spread Dijon mustard on half of toasts. Cut each slice of turkey in half, then fold each half in half and layer on top of Dijon on bread slices, overlapping to fit. Top each with 1/4 cup (60 mL) grated Gruyère cheese. Top with another piece of toast and press to adhere.

Serves 6 to 8

WHAT TO SERVE La Chablisienne Les Vénérables Vieilles Vignes Chablis VINTAGES ESSENTIALS 215525, $32.95 The recipe begs for a wine with lively acidity: this Chablis is zesty with citrus and green apple notes that perfectly match the dish’s creamy nature.

2. Preheat broiler on high.

3. Place bread on two broiler-­ proof baking sheets. Working one sheet at a time, broil on upper

186 FOOD & DRINK HOLIDAY 2023