Croque Monsieur Loaded Idaho® Potatoes


  • 3 pounds Idaho® potatoes, washed and dried
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 ounce shaved plus 1/2 cup shredded gruyere cheese
  • 2-3 ounces thinly sliced deli ham
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • pinch of nutmeg
  • salt and pepper to taste
  • thinly sliced green onion or chopped chives for garnish, optional


  1. Preheat oven to 400° F. Lay potatoes evenly on a baking sheet, poke holes in each potato with a fork, then drizzle with the olive oil and sprinkle salt over potatoes. Bake for 45 minutes.
  2. Let potatoes cool for 10 minutes, then slice the ends off and slice potatoes into coins.
  3. In a small saucepan, melt the butter, then add in the flour and whisk. Add milk slowly, whisking continuously. Add nutmeg and salt and pepper. Bring to a boil, then reduce heat, whisking for 2 minutes. Set-aside until ready to use, whisking to keep it smooth.
  4. Lay coins in casserole dish, spreading a slice of the shaved gruyere on top of each coin, then ham, and drizzle with the sauce. Add another layer, topping with the gruyere, ham and sauce.
  5. Place back in the oven for 10 minutes to melt cheese and crisp the ham.
  6. Remove from oven and top with remaining sauce and shredded gruyere.
  7. Garnish with green onions or chopped chives, if desired.
Print Recipe

Yield: 6 servings

Lynn Lovejoy
Food Blogger
Order In The Kitchen

Share this Recipe