Think croissants are just for breakfast? Think again. This hearty croissant bake layers golden mushrooms, savoury gammon, and creamy, cheesy béchamel between crisp, toasted pastry for a dish that’s as indulgent as it is easy to put together.
Perfect for brunch, lunch, or a casual dinner, this recipe turns store-bought croissants into the base of a rich, comforting casserole. The mushrooms are seared with rosemary, the béchamel is gently spiced with nutmeg, and the sharp cheddar adds a deep, satisfying flavour.
From prep to plate in under an hour, this is a bake that promises applause—and requests for seconds.
What You’ll Need
Prep time: 20 minutes
Cook time: 25 minutes
Serves: 8
Ingredients:
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9 butter croissants (plain)
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400g portabella mushrooms, sliced
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4 sprigs fresh rosemary
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250g gammon, thinly sliced
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Olive oil (for sautéing)
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Salt & black pepper to taste
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Store-bought poppadoms (optional, for serving)
For the béchamel:
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40g butter
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40g all-purpose flour
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400ml full-cream milk
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1 tsp salt
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Pinch of ground nutmeg
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150g mature cheddar cheese, grated
How to Make It:
1. Prep the croissants
Preheat your oven to 180°C. Cut the croissants into halves or large pieces and arrange them on a tray. Toast in the oven for about 5–8 minutes until they’re lightly crisped but not too dry.
2. Sauté the mushrooms
In a large frying pan, heat a drizzle of olive oil. Add the mushrooms and rosemary and cook over medium-high heat until the mushrooms are golden. Season lightly with salt and pepper and set aside.
3. Make the cheese sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring continuously, until the mixture smells toasty—like baked cookies—but stays pale in color.
Gradually whisk in the milk and continue to whisk until the sauce thickens and bubbles. Add salt and a pinch of nutmeg. Remove from heat and stir in the grated cheese until fully melted and smooth.
4. Assemble the bake
Lightly grease a baking dish (around 22 x 30cm). Spread a layer of cheese sauce on the base. Add the toasted croissants, followed by more sauce, tucking in the slices of gammon and sautéed mushrooms between and around the pastry. Pour any remaining sauce over the top.
5. Bake and serve
Place in the oven and bake for 15 minutes or until the top is golden and the sauce is bubbling at the edges. Serve hot with a crack of black pepper and crispy poppadoms on the side if you like a little crunch.
