Bradley Ogden
at Caesars Palace
3570 Las Vegas Boulevard
Las Vegas, NV 89109
877-346-4642
Chestnut
and Oyster Gratin
Chef Bradley Ogden of Bradley Ogden at Caesars Palace –
Las Vegas, NV
Adapted by StarChefs
Yield: 8-10 Servings
Ingredients:
4 cups shelled chestnuts
½ cup water
2 cups freshly shucked oysters, liquid reserved
1 cup heavy cream
3 cups red potatoes, thinly sliced
1 cup Spanish yellow onion, chopped
8 Tablespoons sweet butter, divided
2 teaspoons kosher salt
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
¼ teaspoon nutmeg
1 cup grated domestic Parmesan cheese
Method:
Preheat oven to 425°F. To shell chestnuts, using a knife, cut an ”X”
into the round side of each chestnut. Spread them into a shallow baking
pan. Add water and bake chestnuts in oven for 15 minutes or until shells
open. Remove chestnuts from the oven, shell, peel, and halve while they
are still warm.
In a saucepan, combine liquid from the
oysters with the cream and potatoes. Simmer slowly over moderate heat
until potatoes are tender. In a small skillet, sauté the onion
in 2 Tablespoons butter for 5 minutes, or until tender. Using 3 Tablespoons
of butter, coat a 6-inch by 10-inch baking dish and layer the chestnuts,
potatoes, oysters and onion in the dish. Season mixture with salt, pepper,
cayenne, and nutmeg. Top with Parmesan cheese. Dot the top of the gratin
with remaining butter and bake at 450°F just long enough to heat through
and brown the top. Serve immediately.
