Three Cheese Oyster Gratin
This gratin is delicious because the sweet oysters release their juices to blend with the cheesy pool of joy under a golden and bubbly crust. Serve with pieces of crusty sourdough.
Ingredients
Cooking Instructions
step 1
Shuck the Oysters (10), rinse them clean to get rid of any impurities, gently dab dry, then set aside. In a pot over medium heat, melt the Unsalted Butter (2 Tbsp). Add the All-Purpose Flour (2 Tbsp) and cook for a minute.
step 2
Whisk in the Milk (1 cup) and Dry White Wine (4 Tbsp). Continue whisking until the mixture comes to a simmer and has fully thickened, then keep cooking for 56 minutes until reduced slightly and alcohol has evaporated.
step 3
Turn off the heat. Add Shredded White Cheddar Cheese (3/4 cup), Gruyère Cheese (3/4 cup), Garlic (1 clove), Sea Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Ground Nutmeg (1/8 tsp), and Ground White Pepper (1/8 tsp).
step 4
Stir with a fork until the cheese has fully melted. Taste and reseason with sea salt if needed.
step 5
Preheat the top broiler on high. In a shallow oven-proof skillet, spread half of the cheese sauce on the bottom, then arrange the oysters evenly and cover with the rest of the cheese sauce.
step 6
Top with Parmigiano-Reggiano (to taste) to entirely cover the surface, then scatter a few extra nubs of unsalted butter here and there. Bake on the middle rack of the oven for 13 to 15 minutes, until it's bubbly and golden browned.
step 7
Grate another generous pinch of fresh nutmeg over the top. Don't be shy with the nutmeg! Serve immediately with Sourdough Bread (to taste).
step 8
Enjoy!
