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?
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Mention @thewifewiththeknife or tag #wifewiththeknife