1 pint oysters, with juice 4 medium potatoes, diced, blanched in water for 1 minute to soften 1 medium onion, chopped 2 stalks celery, chopped 2 carrots, chopped 3 tablespoons butter, divided use 2 teaspoons flour salt and pepper, to taste 2 cups white sauce 1 pie crust
Preheat oven to 450 degrees F.
Simmer oysters gently in oyster liquor until edges curl, about 1 minute. Place half of potatoes in the bottom of a 2-quart casserole.
Saute onion, celery and carrots in 2 tablespoons butter until soft, about 5 minutes, and add flour, salt and pepper. Place onion mixture over potatoes in pan and add oysters with 1/2 cup of oyster liquor. Cover with remaining potatoes.
Add white sauce, mixing slightly and dot top with remaining 1 tablespoon butter. Cover with the pastry and bake for 10 minutes. Reduce heat to 350 degrees F and cook for an additional 45 minutes, or until crust is golden-brown.
Nutritional data has not been calculated yet.
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