DunRite Scalloped Oysters Serves 8-10 1 cup melted butter 1 pound Yukon Gold potatoes, thinly sliced 1/4 yellow onion, finely diced salt and pepper 3 cups crushed Ritz crackers 1 cup heavy cream 1/8 cup rye whiskey Couple dashes Worcestershire sauce 1/4 teaspoon grated nutmeg ground pepper A pinch of celery seed 1 quart shucked Chesapeake oysters 1. Preheat oven to 375 degrees. 2. Butter the bottom of a casserole dish. 3. Toss potatoes and onions with some of the melted butter, salt and pepper. Lay flat on a sheet pan and bake for 10-12 minutes. 4. Using the same bowl toss Ritz crackers with remaining melted butter (sometimes we put chopped green onion in these as well). 5. Meanwhile, in a small saucepan over medium heat add wet ingredients and spices. Reduce about a quarter of an inch. Note: This is cooking, not science; when it tastes pretty good, it's reduced enough. You are looking for a little sweet with some of the alcohol taste gone. 6. In the buttered casserole, cover the bottom with your potatoes and onions, then a layer of your oysters, then your cream. Top the whole ringdangdoo with the crumbs. 7. Bake for about 15 -20 minutes or until crunchy and brown on top. Let cool for about 10 minutes.
Sarah Pastrana, Baltimore Sun Media Group