LIFESTYLE NEWS - Gammon and mushroom croissant bake is the kind of dish that makes people pause mid-bite and ask for the recipe. 

Buttery croissants are toasted and layered with pan-fried portabellini mushrooms, salty gammon, and a creamy béchamel sauce with just a touch of nutmeg.

Once baked, it turns golden and bubbling, with crispy edges and a soft, cheesy middle.

It’s simple to prep, easy to share, and works just as well for a laid-back brunch as it does for dinner. 

Prep time: 20 min | Cook time: 25 min | Servings: 8 

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

Method

1. Preheat oven to 180°C.
2. Grease a large ± 22 x 30cm baking dish.
3. Arrange the sliced croissants on a baking tray.
4. Bake for 5-8 minutes, until the croissants are lightly toasted.
5. Heat a drizzle of olive oil in a large frying pan.
6. Add the mushrooms and rosemary.
7. Cook the mushrooms until golden brown.
8. Season lightly and set aside.

For the béchamel:

1. Melt butter in a medium sized saucepan.
2. Add the flour and cook the mixture, moving it around the pan with a spatula.
3. Cook until it smells like biscuits, do not brown.
4. Switch to a whisk and pour in the milk gradually while constantly whisking.
5. Cook over medium high heat until it bubbles and thickens.
6. Season well with salt and nutmeg.

Bake:

1. Switch off the heat and add the cheese.
2. Stir until smooth.
3. Spoon some cheese sauce onto the greased baking dish.
4. Add the toasted croissants.
5. Spoon more sauce in and around all the croissant pieces.
6. Tuck slices of gammon around the bake.
7. Add the mushrooms and distribute evenly.
8. Place in the oven and bake for 15 minutes until bubbling and the tops of the croissants are deeply golden.
9. Serve with a fresh crack of black pepper and enjoy!

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