Scalloped Oysters
Even kids will love this unexpected side dish.
By Nancy Fuller
Leeks, dry vermouth, and heavy cream add richness and depth to this Thanksgiving dish. Meanwhile, a smattering of Saltines on top provides a much-needed crunch!
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- Yields:
- 8 serving(s)
- Total Time:
- 1 hr 5 mins
Ingredients
- 4 tbsp.
(1/2 stick) unsalted butter
- 2
leeks, trimmed, halved lengthwise, and thinly sliced
- 1 tbsp.
all-purpose flour
- 1/2 c.
dry vermouth
- 1/2 c.
heavy cream
- 2
(16-ounce) containers fresh oysters, drained, reserving 2 tablespoons brine
- 20
premium Saltines, crushed (about 1 cup)
Directions
- Step 1Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add leeks and cook, stirring occasionally, until tender, 6 to 7 minutes. Add flour and cook, stirring, 1 minute. Add vermouth and cook, stirring, until thickened and bubbly, 2 to 3 minutes. Add cream, return to a simmer, then remove from heat. Fold in oysters and brine.
- Step 2Transfer mixture to an 11-by-7- inch baking dish and top with Saltines. Bake until golden brown and bubbling around the edges, 40 to 45 minutes. Let stand 5 minutes before serving.
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