Silky Baked Oysters Au Gratin
FAQ
Can I prep these ahead of time?
Yes. The sauce can be made up to 1 day ahead and refrigerated. Reheat gently and whisk until smooth before using. Shuck and assemble the oysters just before baking.
What kind of oysters work best?
Medium to large oysters with a nice salty bite are ideal, but freshness is key. Look for tightly closed shells with a fresh, ocean-like smell, or ask your local fishmonger to choose the best ones.
Do I need the breadcrumbs?
No. They’re optional and just meant to add a touch of crispy texture, not form a crust. These oysters are excellent without them.
Silky Baked Oysters Au Gratin
These Silky Baked Oysters Au Gratin are a go-to when I want something that feels a little fancy without turning into a whole production. They’re creamy, savoury, and lightly gratinéed, with a silky white wine sauce that lets the oysters stay front and center. Easy enough for a weeknight treat, and special enough for guests. This is one of those recipes that quietly becomes a favourite.
Equipment
- Oyster Shucker
- Kitchen Towel or Cut Resistant Gloves (for shucking)
- Fine Mesh Sieve (for straining the oyster liquor)
- Rock Salt or Baking Rack (to stabilize the oysters while baking)
- Sheet Pan
- Cheese Cloth (optional) for Oyster liquor
Ingredients
- 12 med-large Fresh oysters shucked, liquor reserved
- Rock salt for baking (optional) see notes
- 1 tbsp unsalted butter
- 1 small clove garlic crushed (for infusion only)
- 1 small shallot brunoise
- ¼ cup dry white wine
- ¼ cup oyster liquor strained
- ⅓ cup heavy cream
- ¼ cup finely grated Gruyère
- 1 tbsp finely grated Parmesan
- White pepper to taste
- Pinch nutmeg
- 1-2 tbsp very fine breadcrumbs optional
- Neutral oil or melted butter a few drops, for breadcrumbs only
- Chives or parsley finely sliced
Instructions
- Strain the reserved oyster liquor through a fine-mesh sieve to remove any grit or shell fragments. Cheesecloth is optional for extra clarity.
- Melt the butter over low heat. Add the crushed garlic and warm gently for 3–5 minutes until fragrant. Do not let it colour. Remove and discard the garlic.
- Add the shallots to the infused butter and sweat gently until translucent.
- Deglaze with the white wine and strained oyster liquor. Reduce until lightly syrupy.
- Add the cream and simmer gently until it just coats the back of a spoon.
- Whisk in the Gruyère and Parmesan until smooth and glossy.
- Season subtly with white pepper and a pinch of nutmeg.
- If using breadcrumbs, preheat oven to 325°F / 165°C.
- Toss breadcrumbs with just enough oil or melted butter to barely coat.
- Spread in a thin layer on a sheet tray and bake 5–8 minutes, stirring once, until pale golden. Cool completely.
- Preheat oven to 425°F / 220°C.
- Arrange oysters in their shells on a bed of rock salt (or wire rack)
- Spoon a thin layer of sauce over each oyster.
- Bake for 8–10 minutes, until the sauce is bubbling but not browned.
- Optional: Sprinkle a light dusting of toasted breadcrumbs over the oysters and flash briefly under the broiler for slight colour only.
- Rest for 1 minute.
- Garnish lightly with chives or parsley.
- Serve immediately.
- Enjoy!
Notes
- The sauce should coat, not drown, the oysters.
- Use Gruyère for melt and Parmesan for depth, but keep both light.
- Garlic should be felt, not tasted.
- Breadcrumbs add texture only, use a light hand.
- Always strain the oyster liquor to remove grit.
- Serve on warm plates with lemon on the side.
- No rock salt? Set the oysters on a wire rack over a baking sheet to keep them steady.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknifePlanning a Party? Scale it up and watch it disappear. Recipe below.
Silky Baked Oysters Au Gratin (Party Size)
This is my go-to when I need a bigger batch. Same creamy, savoury sauce, just scaled up. They bake beautifully, come together fast, and never last long once they hit the table. Perfect for entertaining, holidays, or casual get-togethers.
Equipment
- Oyster Shucker
- Kitchen Towel or Cut Resistant Gloves (for shucking)
- Fine Mesh Sieve (for straining the oyster liquor)
- Rock Salt or Baking Rack (to stabilize the oysters while baking)
- Sheet Pan
- Cheese Cloth (optional) for Oyster liquor
Ingredients
- 40 med-large fresh oysters shucked, liquor reserved
- Rock salt for baking (if using)
- 3 tbsp unsalted butter
- 3 small cloves garlic crushed (for infusion only)
- 3 small shallots brunoise
- 1 cup dry white wine
- 1 cup oyster liquor strained
- 1⅓ cups heavy cream
- 1 cup Gruyère finely grated
- ⅓ cup Parmesan finely grated
- white pepper to taste
- Pinch nutmeg
- fine breadcrumbs optional; lightly toasted separately for controlled crunch
- Chives or parsley finely sliced
- Neutral oil or melted butter a few drops for breadcrumbs only
Instructions
- Shuck the oysters and strain the reserved oyster liquor through a fine-mesh sieve to remove grit or shell fragments. *Cheesecloth is optional for extra clarity.
- Melt the butter over low heat. Add the crushed garlic and warm gently for 4–5 minutes until fragrant. Do not let it colour. Remove and discard the garlic.
- Add the shallots to the infused butter and sweat gently until translucent.
- Deglaze with the white wine and strained oyster liquor. Reduce until lightly reduced and syrupy.
- Add the cream and simmer gently until it just coats the back of a spoon.
- Whisk in the Gruyère and Parmesan until smooth and glossy.
- Season subtly with white pepper and a small pinch of nutmeg.
- Preheat oven to 325°F / 165°C.
- Toss breadcrumbs with just enough oil or melted butter to barely coat.
- Spread in a thin layer on a sheet tray and bake 5–8 minutes, stirring once, until pale golden. Cool completely.
- Preheat oven to 425°F / 220°C.
- Arrange oysters in their shells on a bed of rock salt (or wire baking wrack) set in rimmed sheet trays.
- Spoon a thin veil of sauce over each oyster.
- Bake for 10–12 minutes, until the sauce is bubbling but not browned.
- Optional: sprinkle a bare dusting of toasted breadcrumbs over the oysters and flash briefly under the broiler for light color only.
- Rest for 1 minute.
- Garnish lightly with chives or parsley and serve immediately.
Notes
- The sauce should coat, not drown, the oysters.
- Use Gruyère for melt and Parmesan for depth, but keep both light.
- Garlic should be felt, not tasted.
- Breadcrumbs add texture only, use a light hand.
- Always strain the oyster liquor to remove grit.
- Serve on warm plates with lemon on the side.
- No rock salt? Set the oysters on a wire rack over a baking sheet to keep them steady.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
