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Oyster Gratin with Horseradish and Parmesan

Source of Recipe

From "My New Orleans" by John Besh


Recipe Introduction

"You can make this gratin in a single large baking dish, in several small casserole dishes, or even spoon the sauce and gratin topping onto each individual oyster on its half shell."

List of Ingredients

â—¦ 4 tablespoons butter
â—¦ ¼ cup flour
â—¦ ½ medium onion, sliced
â—¦ 1 clove garlic, crushed
â—¦ 2 cups milk
â—¦ 1 clove
â—¦ 1 bay leaf
â—¦ ½ cup prepared horseradish
â—¦ Salt
â—¦ 3 dozen shucked oysters, drained and patted dry
â—¦ Freshly ground black pepper
â—¦ â…“ cup dry bread crumbs
â—¦ â…“ cup extra-virgin olive oil
â—¦ â…“ cup freshly grated Parmesan cheese
â—¦ 1 teaspoon crushed red pepper flakes


Recipe

Melt the butter in a large saucepan over moderate heat. Stir in the flour and cook the roux, stirring frequently, until it turns blond; this should take no longer than 5 minutes. Add the onions and garlic, reduce the heat to medium-low, and continue cooking, stirring often, until the onions are soft.

Slowly add milk, whisking constantly to prevent lumps. Increase heat to high, bring to a boil, then immediately reduce heat to low. Add the clove and bay leaf; let sauce simmer, stirring occasionally, until thick enough to coat the back of a spoon, about 30 minutes. Remove the pan from the heat and stir in the horseradish. Season with salt, then strain sauce through a fine sieve into a bowl. Lay a sheet of plastic wrap directly on the surface of the sauce to prevent a skin from forming. Set sauce aside and let it cool.

Preheat the oven to 450° F. Season the oysters with salt and pepper and lay them in the bottom of a baking dish in a single layer; then pour the cooled sauce evenly over the oysters. In another bowl, mix the bread crumbs, olive oil, Parmesan, and pepper flakes. Sprinkle over the oysters and sauce in the casserole. Bake for about 15 minutes or until the topping becomes golden brown.

Serves 6 to 8