cup unsalted butter, divided
cup whole milk
cup grated white cheddar cheese
tbsp shredded parmesan, divided
freshly ground black pepper
pinch ground nutmeg
pinch cayenne pepper
large PEI oysters, scrubbed and rinsed
Preheat oven to broil.
In a medium saucepan over medium heat, melt butter. Once melted, transfer half the butter to a small bowl, set aside. With remaining butter in pan, whisk in flour and cook for 2 minutes or until blonde in colour.
Whisking constantly, slowly pour in milk. Whisk until the mixture thickens enough to coat the back of a spoon. Stir in cheddar cheese, 2 tbsp parmesan, season with salt, pepper, nutmeg and cayenne pepper. Remove from heat, set aside.
In the small bowl with the melted butter, stir in the remaining parmesan cheese and panko.
Shuck oysters, leaving them on the half shell and discard the oyster liquor and top shell. Rest oysters in a muffin tin or oven safe oyster dish. Spoon cheese sauce evenly between oysters and sprinkle over panko mixture.
Broil until cheese is bubbling and panko topping is golden brown. Serve immediately.
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