Oysters Au Gratin

Oysters Au Gratin
  • 4 servings
  • 0:10 Preparation
  • 0:22 Cooking
  • 0:32 Total Time


Add all
  • 12

    medium oysters

  • 2 cups
    (500 mL)

    tomato sauce

  • 2 oz
    (60 g)

    pancetta, julienned

  • 1/2 lb
    (225 g)

    canadian bocconcini, sliced

  • 2 cups
    (500 mL)

    bechamel sauce

  • 4 Tbsp.
    (60 mL)

    canadian parmesan, grated

  • 4 Tbsp.
    (60 mL)


  • salt and pepper


Preheat oven to 425°F (225°C).

Sauté oysters in a little butter over high heat for about 2 minutes. Season lightly with salt and pepper.

Lightly butter the bottom of 4 ramekins or a large baking dish. Place tomato sauce and oysters in dish(es). Garnish with pancetta and Bocconcini. Top with bechamel sauce and grated Parmesan.

Bake for 20 minutes in middle of oven.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007