Truffled Oyster Gratin with Parsnips and Fennel - The Local Palate

Ingredients

• 8 tablespoons butter, divided
• ¼ cup flour
• ½ cup finely diced leeks
• 2 cloves finely diced garlic
• 1 cup finely diced parsnips
• 1 cup finely diced fennel bulb
• 2 cup milk
• 1 bay leaf
• ¼ teaspoon chopped thyme
• ½ teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon white truffle oil
• 3 dozen shucked Point aux Pins oysters
• ½ cup breadcrumbs
• 2 tablespoons extra virgin olive oil
• ½ cup Parmigiano-Reggiano, microplaned
• 1 teaspoon finely chopped flat leaf parsley
• 1 teaspoon tarragon, finely chopped