- 6 tablespoons Unsalted butter ; plus more for greasing pan
- 2 cups Steel-Cut Oats
- 1 teaspoon Ground Cardamom
- 1 teaspoon Cinnamon
- 6 1/2 cups boiling water
- 1/2 cup heavy cream ; plus more for serving
- 1/2 teaspoon kosher salt
- 1/2 cup Demerara Sugar ; plus more for serving
- flaky sea salt ; for serving
Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
In a large skillet, melt the remaining 4 tablespoons of butter. Add the oats and saute until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon and saute for another minute, until fragrant. Scrape oats into a buttered pan and stir in boiling water, cream and salt.
Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.