THREE CHEESE OYSTER GRATIN
Rinse and clean the oysters to get rid of any impurities, gently dab dry, then set aside. In a pot over medium heat, melt the unsalted butter then cook the flour for 1 min. Whisk in the whole milk and dry white wine, and continue whisking until the mixture comes to a simmer and has fully thickened, then keep cooking for 5~6 min until reduced slightly and the alcohol has evaporated. Turn off the heat, then add the shredded white cheddar, shredded gruyere, grated garlic, sea salt, ground black pepper, ground white pepper and freshly grated nutmeg, and stir with a fork until the cheese has fully melted (taste and re-season with sea salt if needed).
Preheat the top broiler on high. In a shallow oven-proof skillet, spread 1/2 of the cheese sauce on the bottom, then arrange the oysters evenly and cover with the rest of the cheese sauce. Grate enough Parmigiano cheese 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 min, until it's bubbly and golden browned. Grate another generous pinch of fresh nutmeg over the top (do not be shy with the nutmeg!), then serve immediately with crusty sourdough.
8~10 large shucked oysters
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup (240 ml) whole milk
1/4 cup (60 ml) dry white wine
3/4 cup (75 grams) shredded white cheddar
3/4 cup (75 grams) shredded gruyere
1 clove garlic, grated
1/3 tsp sea salt, plus more to adjust
1/4 tsp freshly ground black pepper
1/8 tsp ground white pepper
1/8 tsp freshly grated nutmeg, plus more to top
Freshly grated Parmigiano cheese to top