Looking for a new family favorite? The holidays around the Smailer house wouldn’t be complete without this warm, cozy heirloom dish.
Serves 3 people
1 fennel bulb (trimmed, cored and finely diced)
2 medium Yukon gold potatoes (peeled and finely diced)
2 Tbsp. butter
1 Tbsp. olive oil
24 oysters (any type will work well)
- Preheat the oven to 450 degrees Fahrenheit.
- In a sauté pan, heat the butter and oil over medium high heat add the vegetables. Let the mixture brown on the bottom before stirring.
- Stir with a spatula to brown ell edges evenly. Add a little salt and a generous grind of fresh pepper.
- Let the mixture cool to room temperature.
- Shuck the oysters and place in the cast iron pan, being careful not to lose any of the liquid from the oysters.
- Top the oysters with the vegetable mixture and bake for approximately 8 minutes. The topping should be very hot and the oysters just cooked.
- Garnish with a fennel frond and enjoy this warming comfort dish.
This recipe has been in the family for 30 years, and it’s perfect as a first course or side dish. I like to serve at least 8 oysters per person, and it’s imperative that it’s served immediately and very hot. It’s a nice touch to serve the oysters from the cast iron pan they were cooked in, straight from oven to table.