Directions

• Au Gratin:
• Preheat the oven to 350°F.
• Place the milk, cream, 1 crushed garlic clove, a pinch of salt, pepper, and nutmeg in a large saucepan.
• Bring to a very gentle boil and simmer for a few minutes until the cream is noticeably thicker. Remove from the heat and add the grated Gruyère cheese. Stir until the cheese has melted. Generously grease an ovenproof dish with 1 teaspoon butter, then rub the dish all over with the remaining lightly crushed clove of garlic. Pour the mixture into the dish.
• Finely slice the Brie into long strips and lay across the top of the gratin. Dot the surface with the remaining 1 tablespoon butter. Season with salt and pepper. Bake in the preheated oven for about 40 minutes, or until the top is bubbly and golden brown . If the top is browning too quickly, cover with a piece of aluminum foil.
• Spinach:
• Steam spinach until wilted and set aside.
• Bacon:
• Cook bacon until crisp, crumble and set aside.
• Fried Oysters:
• Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370°F. Drain the oysters and pat dry with paper towels or a kitchen towel.
• In a bowl, beat the eggs. Add drained oysters and set aside for 10 minutes. In a medium bowl, combine the cornmeal, sugar, salt, pepper, and flour. Lift an oyster out of the egg mixture and let excess drip off and roll it in the cornmeal mixture to coat. Then add it to the hot oil. Repeat with more oysters, frying them in batches of about 6 to 8. 
• Fry the oysters for about 2 to 4 minutes, or until they are golden brown. Use a metal slotted spoon to remove the oysters to paper towels to drain. Repeat with subsequent batches.
• Grilled Sourdough Bread:
• Drizzle sourdough bread with olive oil and place in a skillet to grill until done.
• Assembly:
• Place wilted spinach and bacon on top of the cheese mixture.  Top with the fried oysters and serve with grilled sourdough bread.  Enjoy!