Oyster Pie With Leeks, Bacon and Mashed Potatoes Recipe (2024)

Hey BigGuy, greetings from another Big Guy. Look, I understand you're point and agree that evaporated milk can often stand in perfectly well for cream; furthermore it's much more tolerant. Still, the taste of evaporated milk is IMHO undistinguished. And when you're trying to bring out the best in fresh oysters, crème fraiche should be your first choice. Nonetheless, I can easily imagine using the crème fraiche and then substituting evaporated milk for the heavy cream/milk.

Veggie bacon strips by Morningstar Farms have a nice smoky flavor and crisp up just like bacon

Based on my many years' experience cooking and eating oysters in the FL Panhandle, I'd just leave it out, upping the butter if needed. You won't miss it.

Excellent recipe - agree to use larger oysters. I was concerned the long cooking time might dry them out but the sauce kept them succulent. I used a bit less cream and creme fraiche and more oysters; there was plenty of sauce. The only other suggestion is to use a trick I learned for fish pie: grate the cooked Yukon gold potato on the large holes of a box grater - much easier to scatter across the top evenly without sinking and browns beautifully.

Speaking of "posh"; I live in Louisiana where oysters are a third or less the cost in New York and this would still be a pricey dish to make. That said I'm making it ASAP.
Re bacon, I suspect this is added for its umami. There are a lot of things that could do that. If I needed to sub I'd add a teaspoon or so of anchovies.

Made this couple of times now. It is very, very good - company good. Piping mashed potatoes is too heavy so have shredded cooked Goldens atop in a light layer sprinkled w/ some Parmesan. Also, used sour cream instead of creme fraiche in a pinch - just whisk it into the heavy cream. If using shucked/jar oysters, be sure to add some oyster liquid to the cream mix before slipping in oysters. Finally if you skip the potato topping it is a wonderful stew that makes an elegant appetizer or hearty meal

This was delicious! I used creme fraiche and half and half, skipped the bread crumbs, and had a pint of small oysters. Needed a larger pan than the 9" baking dish suggested and for fun piped the mashed potatoes in small peaked rounds, which made a handsome presentation. Will make this again.

I was really disappointed with this dish. 12 oysters are not enough to taste considering the amount of liquid and mashed potatoes needed to fill a 9 inch baking dish. The oyster/cream sauce was too thin to hold 1.5lbs of mashed potatoes as a topping. The potatoes sunk into the filling. This dish tasted more like creamy mashed potatoes with buttered breadcrumbs on top. A tasty side dish for sure, but not a main seafood dish as it described. I will not make this again.

As I was making this, I thought it might be disappointing. Potatoes fell into the sauce, and I was worried that a pint of oysters would be over powering. Turns out, the potatoes absorbed the sauce (don't make the potatoes like you're serving them alone--keep them a little dry) and the oysters were only a note. Sometimes picky family loved the dish, as did I. Served it as an entree with a salad and bread, and it was perfectly satisfying.

Would not use smoky bacon again because it overwhelmed the other flavours. I'd use non-smoky mild pancetta. I followed the comment that recommends using the large holes on a four-sided grater for the potatoes--that worked very well. I would decrease the proportion of potato somewhat. The top only browns where there's butter, so use a cheese slicer to make very thin slices of chilled butter for the top, if you want browning but want to control the calories.

This blew my mind it was so good. I made almost exactly to the recipe. I used a very heavy French steel pan for everything but the potatoes. I had frozen cubed German bauernbrot in the freezer that I blitzed in the food processor instead of breadcrumbs. It’s very rich, so is best as a side dish. It’s probably my favorite thing I’ve made in the past year. Will definitely make again.

Not sure why this isn’t rated higher. It’s fantastic. Followed the recipes no subs.

More oysters (two pints), less potato (one, grated), use milk instead of cream. Get a casserole dish. Consider using butter roasted crackers instead of bread crumbs.

Loved flavors. Added some mushrooms and spinach to the sauté. It was runny when fresh out of the oven but set up fine once cooled slightly.

1st time. May have made potatoes too wet? I used half quart of fresh shucked oysters from a mom & pop on patuxent river. Not sure if i poured in too much liquid. The leeks, lardons & oysters held up potatoes fine. I put a pretty good layer of bread crumbs & fresh grated parm on top. I dotted top with 1/4" cubes of unsalted butter. It browned nicely & created a good crust. It definitely bubbled over the side! It remained pretty liquidy tho. Hopefully soaks up more overnight. Hearty & delicious!

Disappointed with this recipe. It should be called a potato bread crumb pie. The oysters were barely distinguishable from the mashed potatoes. pretty bland.

My apologies to Purvis. I meant to save his suggestion as a private note. Thanks for the suggestion!

grate the cooked Yukon gold potato on the large holes of a box grater - much easier to scatter across the top evenly without sinking and browns beautifully.

I have been making the same oyster pie for years. It is always demanded by my guests. This recipe from the NYT has turned my head. While I will make the traditional pie for my beef/oyster dinner, I will make this recipe for myself, feasting on it while in hiding so I don't have to share. I add the oyster juice as does the recipe, but simmer for a little bit to thicken before I add the oysters.

Any one have a great idea for substituting coconut milk or non-dairy alternative for the lactose intolerant amongst us?

Made this couple of times now. It is very, very good - company good. Piping mashed potatoes is too heavy so have shredded cooked Goldens atop in a light layer sprinkled w/ some Parmesan. Also, used sour cream instead of creme fraiche in a pinch - just whisk it into the heavy cream. If using shucked/jar oysters, be sure to add some oyster liquid to the cream mix before slipping in oysters. Finally if you skip the potato topping it is a wonderful stew that makes an elegant appetizer or hearty meal

Limited supplies on hand and the market short on oysters, I had to change this up. I substituted scallops for oysters. For dietary reasons, I replaced the bacon with leeks and butter with smoked paprika, and finally, and as suggested elsewhere in the comments , I used shredded potato rather than mashed. All in all it tasted great, but also had a great 'table presentation' it just looked good and smelled very good making everyone at the table all the more eager to dig in.

Made this last night and it was excellent. Have been leery of cooking oysters (love raw!) But these were amazing. After completing cream base did remove from stove then slipped in the oysters. Used 6 per person. Also found that it is difficult to keep mashed potatoes from sinking into the oyster mixture. Next time I might pipe a few Lyonnaise-like towers or simply shred a few cooked potatoes over top as others suggested. Or even skip it altogether and serve as a soup. Yes it's that good!

Would not use smoky bacon again because it overwhelmed the other flavours. I'd use non-smoky mild pancetta. I followed the comment that recommends using the large holes on a four-sided grater for the potatoes--that worked very well. I would decrease the proportion of potato somewhat. The top only browns where there's butter, so use a cheese slicer to make very thin slices of chilled butter for the top, if you want browning but want to control the calories.

Excellent recipe - agree to use larger oysters. I was concerned the long cooking time might dry them out but the sauce kept them succulent. I used a bit less cream and creme fraiche and more oysters; there was plenty of sauce. The only other suggestion is to use a trick I learned for fish pie: grate the cooked Yukon gold potato on the large holes of a box grater - much easier to scatter across the top evenly without sinking and browns beautifully.