Oyster Gratin Recipes

OYSTER GRATIN

Steps:

• Preheat oven to 400°F.
• In a skillet on medium-high heat, melt butter. When butter sizzles, add parsley, celery, green onions and garlic, cook for 2 minutes. Add watercress and cook for a further minute.
• Place in food processor and pureé with 2 tbsp (25 mL) breadcrumbs and Pernod. Season with salt and pepper.
• Place oysters and 1 tbsp of oyster juice in small gratin dish. Top with watercress pureé and sprinkle with remaining breadcrumbs. Bake 10 minutes or until edges of oysters have curled slightly.
• For an alternate presentation, oysters can be topped with pureé and baked in their shells.

EGGPLANT, OYSTER, AND TASSO GRATIN

Steps:

• Preheat the oven to 400°F. Butter a 2-quart baking dish and set aside. Pour the oysters into a bowl and check for bits of shell. Strain the oyster liquor through a fine sieve into a small bowl and set aside. Set drained oysters aside in a small bowl.
• Melt the butter in a small saucepan over low heat and whisk in the flour. Whisk in the reserved oyster liquor and stock. Increase the heat to medium-high and bring the mixture to a boil, whisking constantly. Whisk in the cream. Reduce the heat to medium-low and simmer gently, stirring from time to time, until the sauce thickens, about 10 minutes. Season the sauce with salt, pepper, hot sauce, and nutmeg. Remove the pan from the heat and cover to keep the sauce warm.
• Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the eggplant and cook, stirring often, until lightly browned, about 5 minutes. Stir in the onion, tasso, garlic, sage, and rosemary. Cook until the eggplant is tender, 5 to 7 minutes. Season with salt and pepper. Transfer the eggplant mixture into a colander to drain for 5 minutes. Stir together the crumbs, parsley, melted butter, oil, and cheese in a small bowl and set aside.
• To assemble the gratin, spread about one-third of the oyster liquor sauce in the bottom of the prepared baking dish. Spoon the eggplant mixture into the dish. Arrange the oysters in a single layer over the eggplant mixture and drizzle with the remaining sauce. Sprinkle the crumb topping over the entire dish. Bake until golden brown and bubbly, 10 to 15 minutes. Serve hot.

OYSTER, EGGPLANT, AND TASSO GRATIN

Steps:

• Preheat oven to 400 degrees. 4 individual shallow baking dishes.
• Drain oysters into a large bowl, reserving liquor. Check oysters for any pieces of shell and discard. Strain liquor through a fine mesh sieve; set aside.
• Melt butter in a small saucepan over low heat. Whisk in flour, then add reserved oyster liquor and broth or milk. Bring mixture to a boil, whisking constantly. Whisk in cream and reduce heat to a simmer. Cook for 10 minutes, stirring occasionally. Season with salt, pepper, hot sauce, and nutmeg. Remove mixture from heat; cover sauce to keep warm.
• Heat olive oil in a medium skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Add onion, tasso, and garlic; stir in sage and rosemary. Cook until eggplant is tender and cooked through, 5 to 7 minutes more. Season with salt and pepper; transfer mixture to a colander; let stand to drain excess oil, about 5 minutes.
• Spread mixture evenly in baking dishes; top with an even layer of oysters. Drizzle with sauce and sprinkle over breadcrumb topping. Transfer to oven and bake until golden brown and bubbly, about 10 minutes. Serve immediately.

POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.
• Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.