Gammon, mushroom and cheesy béchamel croissant bake

With golden mushrooms, salty gammon and a rich, cheesy sauce tucked between crisp croissant layers, this bake is surprisingly easy to make.

June 12, 2025

Supplied Content 1 minute read

Gammon, mushroom and cheesy béchamel croissant bake — Croissants aren’t just for breakfast, they can be the base of a golden, cheesy bake. Image credit: The South African Mushroom Farmer's Association

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. Recipe compliments of The South African Mushroom Farmers’ Association.

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

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.

Bake:

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!

June 12, 2025

Supplied Content 1 minute read

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I'm an experienced writer, sub-editor, and media & public relations specialist with a demonstrated history of working in the media industry – across digital, print, TV, and radio. I earned a diploma in Journalism and Print Media from leading institution, Damelin College, with distinctions (Journalism And Print Media, Media Studies, Technical English And Communications, South African Studies, African & International Studies, Technology in Journalism, Journalism II & Practical Journalism). I also hold a qualification in Investigative Journalism from Print Media SA, First Aid Training from St John’s Ambulance, as well as certificates in Learning to Write Marketing Copy, Planning a Career in User Experience, and Writing a Compelling Blog Post.