Croque Madame and Tot Casserole
Adapted from Real Simple magazine
3 TBSP unsalted butter
3 TBSP flour
3 C. half-and-half
8 oz shredded fontina (gruyere or swiss work too!)
2 TBSP Dijon mustard
1/2 tsp salt
1/2 tsp pepper
8 large eggs
6 oz thick-cut ham, torn or cubed into 1/2" pieces
5 1/2 C. frozen tater tots
1 TBSP chopped chives
Preheat the oven to 375°F and lightly coat a 9x 13 baking dish with cooking spray.
Melt butter in a medium saucepan over medium-high heat. Add flour; cook, stirring constantly, until flour is golden brown, about 1 minute. Gradually stir in the half-and-half, whisking constantly, until incorporated and thickened, about another minute.
Slowly add 1 1/2 cups of cheese. Add about a handful at a time, whisking constantly until fully melted before adding more. Whisk in the mustard, salt, and pepper.
Toss 4 cups tots and ham chunks in a large bowl. Add cheese sauce and toss to combine. Then transfer the mixture to the prepared baking dish. Cover with the final 1/2 cup cheese and 1 1/2 cups potato tots.
Bake for about 25 minutes or until tots are golden brown and cheese is melty.
Carefully remove the baking dish from the oven and crack eggs into crevices among tots. Return to oven and bake another 18 to 20 minutes until egg whites are set and yolks are still runny. (We turned on the broiler for the last few minutes to speed up the process and ensure the eggs were set.)
Remove from the oven. Sprinkle generously with chives. Enjoy!