Gammon & Mushroom Croissant Bake
Gammon & Mushroom Croissant Bake is a rich and comforting dish perfect for brunch or dinner. Buttery croissants are toasted and layered with golden portabellini mushrooms, savoury gammon, and a creamy, cheesy béchamel sauce infused with a hint of nutmeg. Baked until golden and bubbling, this indulgent bake is a delicious blend of textures and flavours, ideal for feeding a crowd.
Ingredients
- 9 plain butter croissants
- 400 g portabellini mushrooms sliced
- 4 sprigs fresh rosemary
Béchamel
- 40 g butter
- 40 g flour
- 400 ml milk
- 1 tsp salt
- 1 pinch ground nutmeg
- 150 g sharp aged cheddar cheese grated
- 250 g gammon sliced
- olive oil for cooking
- salt & pepper to taste
- Store bought poppadoms
Instructions
Method
- Preheat oven to 180˚C.
- Grease a large ± 22 x 30cm baking dish.
- Arrange the sliced croissants on a baking tray.
- Bake for 5-8 minutes, until the croissants are lightly toasted.
- Heat a drizzle of olive oil in a large frying pan.
- Add the mushrooms and rosemary.
- Cook the mushrooms until golden brown.
- Season lightly and set aside.
For the béchamel
- Melt butter in a medium sized saucepan.
- Add the flour and cook the mixture, moving it around the pan with a spatula.
- Cook until it smells like biscuits, do not brown.
- Switch to a whisk and pour in the milk gradually while constantly whisking.
- Cook over medium high heat until it bubbles and thickens.
- Season well with salt and nutmeg.
Bake
- Switch off the heat and add the cheese.
- Stir until smooth.
- Spoon some cheese sauce onto the greased baking dish.
- Add the toasted croissants.
- Spoon more sauce in and around all the croissant pieces.
- Tuck slices of gammon around the bake.
- Add the mushrooms and distribute evenly.
- Place in the oven and bake for 15 minutes until bubbling and the tops of the croissants are deeply golden.
- Serve with a fresh crack of black pepper and enjoy!
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