This Southern specialty marries briny oysters with saltines and butter for a simple, succulent gratin.
Yield: serves 6
- 5 tbsp. butter (4 tbsp. melted, 1 tbsp. chilled), plus more for pan
- 1⁄4 lb. saltines
- 2 cups oysters, shucked, well-drained, and roughly chopped
- 3 tsp. butter
- 1 cup cream
- Preheat oven to 350°. Butter a small baking dish, about 8" × 8". Crush saltines into small pieces with a rolling pin or the bottom of a pan, to fill about 2 cups.
- Spread one-third of the cracker crumbs in the bottom of the dish. Pour in half of the oysters and mix into crackers a bit with fingertips, then drizzle in 2 tbsp. of the melted butter. Repeat this process, ending with the last of the crackers. Slowly pour cream along edges of the dish; dot with the chilled butter. Bake 25-30 minutes, and brown under broiler for 3 minutes.