Oyster and Potato Gratin
Made from Mischo’s Seafood Oyster company oysters, local potatoes, spinach cream, This baked winter dish is a one pot meal. This recipe makes six individual tiny casseroles or one 9 X 9 casserole.
2 medium russet potatoes or their equivalent in red potatoes
1/2 pint of fresh oysters
1 pound of fresh de-veined spinach
1 cup of shredded hard white cheese such as cheddar or asiago
1 1/2 cups of heavy cream
4 Tblsp. butter
2 pieces of bacon
Sea Salt and Pepper to taste
Preheat the oven to 400 degrees
Cut the bacon into small strips and fry it lightly in a frying pan. Discard the grease.
As these are frying start cutting your potatoes into 1/4 of an inch discs (very thin). It is best to cut the potatoes with a mandolin but it is not crucial.
Layer the bottom of your pan with half of the potato discs, overlapping the potatoes as they will shrink when cooking.
The next layer will be spinach which need to be as dry as possible. If they are wet spin them in a salad spinner or dry them with clean towels.
Sprinkle the bacon, oysters and half of the cheese across the top of the spinach as evenly as you can.
Salt and pepper the dish.
Top the casserole with another layer of potato discs arranged in pretty rows.
Pour heavy cream onto the casserole until it just covers the top layer of potatoes while you are pressing down on the potatoes with your hand.
Add little pats of butter to the top of the casserole and cover with plastic wrap and foil.
Place the casserole in the oven for 30 minutes.
Remove the casserole. Remove the wrapping and sprinkle the rest of your cheese evenly across the top of the dish.
Return the casserole to the oven and bake for another 15 to 20 minutes.
The casserole will still be liquidy and bubbling when it is done and it must rest for about 10 minutes before it sets up and thickens.
Serve with a nice salad.