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Classic Seafood Gratin

This indulgent Classic Seafood Gratin features tender shrimp, scallops, and white fish in a velvety cream sauce, topped with golden cheese and breadcrumb crust. Perfect for special occasions or comforting family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz mixed seafood shrimp, scallops, and white fish fillets (400g)
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 3/4 cup heavy cream 200ml
  • 1/3 cup milk 100ml
  • 3 tbsp butter 50g
  • 2 tbsp all-purpose flour
  • 1 cup grated cheese Gruyère or cheddar (100g)
  • 1/2 cup breadcrumbs 50g
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • baking dish
  • large skillet
  • whisk
  • measuring cups

Method
 

  1. Pat mixed seafood dry with paper towels and cut white fish into bite-sized pieces. Season lightly with salt and pepper.
  2. Preheat oven to 400°F (200°C). Heat olive oil in a skillet over medium heat and sauté chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 1 additional minute.
  3. In the same skillet, melt butter. Whisk in flour for 2 minutes to form a roux, then gradually add milk and heavy cream, whisking continuously until mixture thickens (3-4 minutes).
  4. Gently fold prepared seafood into the creamy sauce, ensuring it is well-coated. Season with additional salt and pepper to taste.
  5. Transfer seafood and sauce mixture to a baking dish. Mix grated cheese and breadcrumbs together, then evenly spread over the top.
  6. Bake in preheated oven for 20-25 minutes, or until top is golden brown and bubbling.
  7. Let gratin rest for 5 minutes before serving. Garnish generously with chopped fresh parsley.

Notes

For best results, use fresh seafood when possible. If using frozen, ensure it's fully thawed and patted completely dry. Add a splash of white wine to the sauce for extra depth. This dish can be prepared 24 hours in advance and refrigerated before baking - just add 5-10 minutes to baking time.