While a Croque Madame traditionally is made with Gruyère Cheese, I prefer a strong Comté - it has a nutty flavor that I love. Instead of making a Béchamel (white sauce made with flour and milk), I like to make a Crémeux with Goat cheese. Using the goat cheese as a thickening agent with the milk makes for such a rich and decadent taste. Lastly, I like to top the Croque Madame with a really creamy cheese that has some bite to it, like a Langres or Époisses. Just a little bit is enough to elevate the dish.