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Holiday Dinner with Bradley Ogden

Bradley Ogden
at Caesars Palace

3570 Las Vegas Boulevard
Las Vegas, NV 89109

Chestnut and Oyster Gratin
Chef Bradley Ogden of Bradley Ogden at Caesars Palace – Las Vegas, NV
Adapted by StarChefs

Yield: 8-10 Servings

  • 4 cups shelled chestnuts
  • cup water
  • 2 cups freshly shucked oysters, liquid reserved
  • 1 cup heavy cream
  • 3 cups red potatoes, thinly sliced
  • 1 cup Spanish yellow onion, chopped
  • 8 Tablespoons sweet butter, divided
  • 2 teaspoons kosher salt
  • teaspoon ground white pepper
  • teaspoon cayenne pepper
  • teaspoon nutmeg
  • 1 cup grated domestic Parmesan cheese

Preheat oven to 425°F. To shell chestnuts, using a knife, cut an ”X” into the round side of each chestnut. Spread them into a shallow baking pan. Add water and bake chestnuts in oven for 15 minutes or until shells open. Remove chestnuts from the oven, shell, peel, and halve while they are still warm.

In a saucepan, combine liquid from the oysters with the cream and potatoes. Simmer slowly over moderate heat until potatoes are tender. In a small skillet, sauté the onion in 2 Tablespoons butter for 5 minutes, or until tender. Using 3 Tablespoons of butter, coat a 6-inch by 10-inch baking dish and layer the chestnuts, potatoes, oysters and onion in the dish. Season mixture with salt, pepper, cayenne, and nutmeg. Top with Parmesan cheese. Dot the top of the gratin with remaining butter and bake at 450°F just long enough to heat through and brown the top. Serve immediately.


..Published: November 2004