Cousin Clara's Scalloped Oyster Casserole
A decadent and sophisticated take on the classic casserole, featuring fresh oysters, a Gruyère-infused béchamel, and a buttery herb crumb topping.
24
Fresh Oyster-shucked, liquor reserved
1/2
cup Butter
1/4
cup All-purpose flour
4
cups Whole milk
1
cup Gruyère cheese-grated
See all 13 ingredients ↓
A decadent and sophisticated take on the classic casserole, featuring fresh oysters, a Gruyère-infused béchamel, and a buttery herb crumb topping.
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Prepare the Sauce: In a large saucepan, melt Butter over medium heat. Whisk in All-purpose flour and cook for 1-2 minutes, creating a roux.
- Gradually whisk in Whole milk, stirring constantly to prevent lumps. Bring to a simmer, and cook until thickened, about 8-10 minutes.
- Remove from heat and stir in Gruyère cheese until melted and smooth. Season with Sea salt and White pepper. Stir in Dry sherry and Oyster liquor.
- Layer half of the Fresh Oysters in the prepared baking dish. Pour half of the Sauce over the oysters.
- Repeat layers with remaining Oysters and Sauce.
- Combine Panko breadcrumbs, Melted butter, Fresh parsley, and Fresh thyme in a small bowl. Sprinkle evenly over the casserole.
- Bake for 40-45 minutes, or until bubbly and golden brown.
-
24
480
Fresh Oyster-shucked, liquor reserved
-
1/2
113
cup Butter
-
1/4
30
cup All-purpose flour
-
4
950
cups Whole milk
-
1
240
cup Gruyère cheese-grated
-
1/2
120
tsp Sea salt
-
1/4
60
tsp White pepper
-
1
2
tbsp Dry sherry
-
2
4
tbsp Oyster liquor
-
1/2
57
cup Panko breadcrumbs
-
1/4
57
cup Melted butter
-
2
10
tbsp Fresh parsley-chopped
-
1
5
tbsp Fresh thyme-chopped
Equipment
- 9x13 inch baking dish
- Large saucepan
- Whisk
- Mixing bowl
- Oyster knife
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Prepare the Sauce: In a large saucepan, melt Butter over medium heat. Whisk in All-purpose flour and cook for 1-2 minutes, creating a roux.
- Gradually whisk in Whole milk, stirring constantly to prevent lumps. Bring to a simmer, and cook until thickened, about 8-10 minutes.
- Remove from heat and stir in Gruyère cheese until melted and smooth. Season with Sea salt and White pepper. Stir in Dry sherry and Oyster liquor.
- Layer half of the Fresh Oysters in the prepared baking dish. Pour half of the Sauce over the oysters.
- Repeat layers with remaining Oysters and Sauce.
- Combine Panko breadcrumbs, Melted butter, Fresh parsley, and Fresh thyme in a small bowl. Sprinkle evenly over the casserole.
- Bake for 40-45 minutes, or until bubbly and golden brown.
Nutrition per serving
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