Scalloped Oysters

Name: Scalloped Oysters
Total time: 1 h 5 min
Yield: 8 serving(s)
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)

Even kids will love this unexpected side dish.

By Nancy FullerPublished: Sep 19, 2019

2 Ratings

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Dana Gallagher

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

1. 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.
2. 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.