Christmas might be the most wonderful time of the year, but let’s face it, the real magic often lies in the leftovers!
After the festive feast, your fridge is a treasure trove of flavors just waiting to be reinvented. T
his year, give your leftover gammon a second act with a dish that’s as indulgent as it is easy to make.
- Enter the Gammon & Mushroom Croissant Bake, a dish that transforms yesterday’s centerpiece into today’s star. This creamy, cheesy bake marries the smoky, savory flavors of gammon with the earthy depth of mushrooms, all nestled in buttery, flaky croissants. Whether you’re hosting guests for Boxing Day or simply lounging at home, this dish is a versatile crowd-pleaser that works for breakfast, brunch, lunch, or dinner.
For those looking to keep things a little lighter post-Christmas, this recipe is wonderfully adaptable. Increase the mushrooms and dial back the gammon to create a healthier, veggie-forward version that doesn’t compromise on flavor. However you choose to make it, this croissant bake is guaranteed to be a comfort-food triumph—ready in no time and packed with festive flavor.
So, go ahead and indulge in this ultimate leftover makeover. Because you’ve already done the hard work—now, it’s time to sit back, enjoy, and savor the holiday magic all over again.
Gammon & Mushroom Croissant Bake
Serves 8
Ingredients:
- 9 plain butter croissants
- 400g portabellini mushrooms, sliced
- 4 sprigs fresh rosemary
Béchamel:
- 40g butter
- 40g flour
- 400ml milk
- 1 tsp salt
- Pinch of ground nutmeg
- 150g sharp aged cheddar cheese, grated
- 250g sliced gammon
- Olive oil, for cooking
- Salt and pepper, to taste
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.
- 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!
