Smoked Oyster Potato Gratin
By friend Jason Stoneburner @surfychefy
2 cans Ekone smoked oysters, drained & coarse chop
3-4 medium russet potatoes
2 cloves garlic, thinly sliced
1 tsp picked thyme
1.5 TB room temp butter
4.5 oz heavy cream
1 tsp sea salt
½ cup finely grated parmesan
4 turns of the pepper mill
Reserve 2 TB parmesan.
Butter 7”x2” baking dish leaving any excess in the bottoms and sides of the dish.
Thinly slice potatoes on a mandoline, watch the digits.
Combine garlic gloves, thyme, cream, salt and pepper. Add sliced potatoes and coat.
Layer the potatoes evenly until half are left, add chopped oyster “in the middle” then finish layering potatoes.
Pour the remainder of the cream mixture over the potatoes and finish with the reserved parmesan.
Bake at 350 for 30-40 minutes until golden brown and bubbly.
Remove from the oven and let rest for 10-15 minutes before serving.
Consider serving it with a chicory salad and roasted NY strip.
Portion Size: feeds two people as a substantial side dish!