OYSTER & SPINACH GRATIN

Prep Time 
20 minutes 

Cook Time 
25 minutes 

Total Time 
45 minutes 

Creamy spinach, fresh Louisiana oysters, Parmesan, and Gruyère cheese come together in this rich, bubbling gratin. Whether served as an appetizer or alongside grilled seafood, it’s an elegant Gulf Coast classic that highlights fresh oysters without overpowering their natural flavor. 

Recipe by: Adapted from Chef John Folse 

Serves: 6 

Ingredients 

• 2 pints fresh Louisiana oysters, drained (reserve 1/4 cup oyster liquor)  
• 2 tablespoons unsalted butter  
• 1 tablespoon olive oil  
• 1 small yellow onion, finely diced  
• 2 cloves garlic, minced  
• 5 ounces fresh baby spinach  
• 2 tablespoons all-purpose flour  
• 1 cup half-and-half  
• 1/2 cup reserved oyster liquor  
• 1/2 teaspoon Cajun seasoning  
• 1/4 teaspoon white pepper  
• 1/2 cup grated Parmesan cheese  
• 1 cup shredded Gruyère cheese  
• 1/2 cup panko breadcrumbs  
• 2 tablespoons melted butter  
• Fresh parsley, chopped  

Instructions 

1. Prepare the filling

Preheat oven to 375°F. Butter a 2-quart baking dish. 

Heat butter and olive oil in a large skillet. Add onion and cook until translucent, about 4 minutes. Stir in garlic and cook for 30 seconds. 

2. Wilt the spinach

Add spinach and cook until just wilted. Sprinkle in the flour and stir for one minute. 

3. Make the cream sauce

Slowly whisk in the half-and-half and reserved oyster liquor. Simmer until the sauce begins to thicken. 

Stir in Cajun seasoning, white pepper, half the Parmesan, and half the Gruyère. 

4. Add the oysters

Remove from the heat and gently fold in the oysters. Avoid overmixing so they stay whole. 

5. Assemble

Pour the mixture into the prepared baking dish. 

Mix the remaining cheeses with the panko breadcrumbs and drizzle with melted butter. Sprinkle evenly over the top. 

6. Bake

Bake for 20–25 minutes, or until golden brown and bubbling around the edges. 

7. Serve

Let rest for five minutes before serving. Garnish with chopped parsley and serve with toasted French bread. 

Chef’s Notes 

• Fresh Louisiana oysters are the key to this dish. Their natural liquor adds tremendous flavor to the sauce.  
• Gruyère melts beautifully, but Swiss cheese makes a fine substitute.  
• Be careful not to overcook the oysters—they’ll continue cooking while the gratin bakes.  
• Pair with grilled redfish, blackened trout, or a crisp green salad.