Cheesy Oyster and Chorizo Gratin

Cheesy Oyster Gratin
Cheesy Oyster and Chorizo Gratin
Makes 6 to 8 servings
  • ½ pound fresh chorizo sausage
  • 1 clove garlic, minced
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup whole milk
  • ¼ cup dry white wine
  • 1 cup shredded white Cheddar cheese
  • 1 cup shredded Gruyère cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 1 pint raw oysters, drained
  • ½ cup panko (Japanese bread crumbs)
  • 2 tablespoons shredded Parmesan cheese
  • 2 teaspoons chopped fresh parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Bread, to serve
  1. Preheat oven to broil.
  2. Heat an 8-inch cast-iron skillet over medium-high heat. Add chorizo and garlic; cook, breaking up meat with a wooden spoon, until browned, about 8 minutes. Let drain on paper towels. Wipe skillet clean. Add butter, and cook until melted. Whisk in flour, and cook until bubbly. Gradually whisk in milk and wine until smooth; cook until thickened, about 3 minutes. Whisk in Cheddar, Gruyère, salt, pepper, and nutmeg until smooth. Stir in oysters and reserved chorizo mixture.
  3. In a small bowl, combine bread crumbs, Parmesan, parsley, garlic powder, and onion powder. Sprinkle over oyster mixture.
  4. Cover with foil and bake on middle rack of oven until golden brown and bubbly, about 15 minutes. Serve with bread.



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