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creamy seafood gratin

Close-up of creamy seafood gratin on a white plate
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A rich and comforting creamy seafood gratin combining tender seafood with a luscious béchamel sauce and a crispy golden crust, perfect for an elegant dinner.

Ingredients

Scale
  • 200g shrimp, peeled and deveined
  • 200g scallops
  • 150g white fish fillets, chopped
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup grated Gruyère cheese
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1/4 tsp nutmeg
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup breadcrumbs

Instructions

  1. Preheat the oven to 375°F (190°C). Butter a medium-sized gratin dish.
  2. In a skillet, melt 1 tablespoon of butter over medium heat. Add the onion and garlic and cook until translucent.
  3. Add the flour and stir continuously for about 2 minutes to form a roux.
  4. Gradually whisk in the milk and cream, cooking until the sauce thickens and is smooth.
  5. Season the béchamel sauce with salt, pepper, nutmeg, and lemon juice.
  6. Add the shrimp, scallops, and chopped fish to the sauce, stirring gently to coat.
  7. Pour the seafood mixture into the prepared gratin dish.
  8. Mix the Gruyère, Parmesan, parsley, and breadcrumbs together; sprinkle evenly over the top.
  9. Dot the surface with the remaining butter.
  10. Bake in the preheated oven for 20-25 minutes until the top is golden and bubbly.
  11. Let it rest for 5 minutes before serving.

Notes

For an extra crunchy topping, broil the gratin for the last 2 minutes of cooking. Serve with a fresh green salad or crusty bread.

Find it online: https://mommiesmore.com/creamy-seafood-gratin/