ingredients

  • ingredients for the béchamel:
  • 1 Tbsp Butter
  • 1 Tbsp Flour
  • 1 cup Fresh milk
  • 1 piece Bay leaf
  • ½ piece White onion
  • 1 Tbsp All purpose cream
  • Pinch of nutmeg
  • Salt and white pepper , to taste
  • ingredients for dish:
  • 1 Tbsp Olive oil
  • 1 tsp Garlic , minced
  • 2 tsps White onions , minced
  • ¼ cup Button mushrooms , sliced
  • ½ cup Fresh oysters , shucked
  • 1 cup Dry white wine
  • 2 Tbsps Parmesan cheese , grated
  • 1 piece Potato , sliced thinly
  • 1 slice Quick-melt cheese chopped parsley for garnish
  • ½ Tbsp Spring onion for garnish

steps

Procedure for the béchamel:

  1. To prepare the béchamel: poach potatoes in simmering water until cooked. Set aside.
  2. In a sauce pan, melt butter (do not brown) and add flour. Whisk together. Add milk and continue whisking until the milk thickens.
  3. Using a toothpick, punch the bay leaf into the onion and let it simmer with the sauce. Add nutmeg.
  4. Season with salt and pepper. When you get the right thickness, add the cream last. Set aside the remaining béchamel sauce.

Procedure for the entire dish:

  1. Heat olive oil in a sauté pan. Add garlic, onions, and mushrooms. Add oysters, sauté for a few seconds, then pour white wine. Let simmer until the wine has reduced to 50% and alcohol has evaporated. Season with salt and pepper.
  2. Arrange potatoes in a bed of lettuce on a plate. Place cooked oyster mixture on top of potatoes, then pour béchamel on top.
  3. Sprinkle parmesan cheese and place the slice of cheese on top. Using a torch, or the oven, melt the cheese. Garnish with parsley and spring onions. Serve hot and enjoy!