Cooking Instructions
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Step 1
Shuck the
Oysters (10)
and rinse them clean to get rid of any impurities, gently dab dry, then set aside.
Step 2
In a pot over medium heat, melt the
Unsalted Butter (30 g)
. Add the
All-Purpose Flour (15 g)
and cook for a minute.
Step 3
Whisk in the
Milk (240 mL)
and
Dry White Wine (60 mL)
. Continue whisking until the mixture comes to a simmer and has fully thickened, then keep cooking for 5 to 6 minutes until reduced slightly and alcohol has evaporated.
Step 4
Turn off the heat. Add
Shredded White Cheddar Cheese (85 g)
,
Gruyère Cheese (90 g)
,
Garlic (1 clove)
,
Sea Salt (2 g)
,
Ground Black Pepper (as needed)
,
Ground Nutmeg (as needed)
, and
Ground White Pepper (as needed)
.
Step 5
Stir with a fork until the cheese has fully melted. Taste and re-season with sea salt if needed.
Step 6
Preheat the top broiler on high. In a shallow oven-proof skillet, spread half of the cheese sauce on the bottom, then arrange the oysters evenly and cover with the rest of the cheese sauce.
Step 7
Top with
Parmigiano-Reggiano (to taste)
to entirely cover the surface, then scatter a few extra nubs of unsalted butter here and there. Bake on the middle rack of the oven for 13-15 minutes, until it's bubbly and golden browned.
Step 8
Grate another generous pinch of Ground Nutmeg over the top. Don't be shy with the nutmeg!
Step 9
Serve immediately with
Sourdough Bread (to taste)
.
