seafood au gratin recipe

Written ByJenny Smyth Posted on
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The Best seafood au gratin recipe

I’ve been making seafood au gratin for years, and it’s a recipe that never fails to impress my family and friends. The dish originated in France, where it’s known as ‘friture au gratin,’ but I like to think of it as a hearty American casserole with a French twist. The key to this recipe is the way the seafood is cooked in a creamy sauce and topped with a crispy, golden-brown crust.

It’s a dish that’s perfect for special occasions, but also works well for a weeknight dinner when you want something comforting and satisfying. My kids love helping me make it, too – they get to crack open the mussels and scallops, which always seems to make them excited about eating their vegetables. One of the best things about seafood au gratin is how easy it is to make.

Just sauté some onions and garlic, then add in your seafood of choice (I like to use a mix of shrimp, scallops, and mussels), some flour to thicken the sauce, and finally some grated cheese to give it that extra burst of flavor. It’s a great way to get your daily dose of omega-3s from the fish and shellfish, too. As a busy mom, I love that this recipe can be made ahead of time and refrigerated or even frozen for later use.

Just thaw it out overnight in the fridge or reheat it in the oven when you’re ready for dinner. It’s also super versatile – you can serve it with rice or noodles, or even use it as a topping for a salad or soup. In terms of health benefits, seafood au gratin is a great option because it’s low in calories but high in protein and fiber.

Plus, using fresh ingredients from your local farmer’s market means you’re getting all the nutrients you need without any added preservatives or artificial flavorings.

Seafood Au Gratin

4.8 from 1530 votes

A rich and creamy baked dish featuring a medley of shrimp, scallops, and white fish, topped with a golden, cheesy crust. This elegant gratin is perfect for a special dinner and comes together with a simple homemade sauce.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Seafood

1/2 lb shrimp, peeled and deveined
1/2 lb sea scallops
1/2 lb white fish fillet (such as cod or halibut), cut into 1-inch pieces
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

For the Sauce

3 tbsp unsalted butter
1 shallot, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1/2 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
1/4 tsp nutmeg
Salt and pepper to taste

For the Topping

1/2 cup panko breadcrumbs
2 tbsp melted butter
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Pat the shrimp, scallops, and fish pieces dry with paper towels, then place them in a bowl and toss with lemon juice, salt, and pepper.
3In a large skillet over medium-high heat, melt 1 tablespoon of butter.
4Add the seafood in a single layer and cook for 2 to 3 minutes until the shrimp turn pink and the scallops are lightly golden on the edges.
5Remove the seafood from the skillet and set aside, leaving any juices in the pan.
6In a medium saucepan over medium heat, melt the remaining 2 tablespoons of butter.
7Add the shallot and garlic and cook for 2 minutes until fragrant and translucent.
8Sprinkle in the flour and whisk continuously for 1 minute to form a roux.
9Gradually pour in the milk and heavy cream while whisking constantly to prevent lumps.
10Continue to cook over medium heat for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.
11Stir in the Gruyere and Parmesan cheeses, nutmeg, and season with salt and pepper to taste.
12Add the cooked seafood to the cheese sauce and gently fold to combine.
13Pour the mixture into a buttered 8×8 inch baking dish and spread it evenly.
14In a small bowl, mix the panko breadcrumbs with the melted butter and parsley.
15Sprinkle the topping evenly over the seafood mixture.
16Bake in the preheated oven for 20 to 25 minutes until the topping is golden brown and the sauce is bubbling around the edges.
17Let it rest for 5 minutes before serving.

🔧Equipment

Large skillet
Medium saucepan
Whisk
Baking dish (8×8 inch)
Mixing bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 145mg🧂Sodium: 720mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a richer flavor, use a mix of seafood like lobster or crab. If you prefer a lighter sauce, substitute half-and-half for the heavy cream. Serve with crusty bread or over rice to soak up the delicious sauce.

Watch Video Of How Seafood Au Gratin Works

This seafood au gratin recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need something quick and easy for weeknight dinner.

The leftovers reheat beautifully in the oven or microwave, so don’t be afraid to make extra if you have more mouths to feed.

In fact, I like to think that this dish is one of those classic comfort foods that never goes out of style.

❓ Frequently Asked Questions About Seafood Au Gratin

Q: What type of seafood should I use for this recipe?

The beauty of seafood au gratin is that you can use whatever type of seafood you like best! Some popular options include shrimp, scallops, mussels, clams, and crab.

Q: Can I make this recipe without cheese?

No problem! You can simply omit the cheese or substitute it with a dairy-free alternative like soy cheese or almond milk.

Q: How long does this recipe take to prepare?

This recipe takes about 30 minutes to prepare and cook.

Q: Can I make this recipe ahead of time?

Yes! This recipe can be made ahead of time and refrigerated or even frozen for later use.

Q: What are some good side dishes to serve with seafood au gratin?

Some popular side dishes include steamed vegetables like broccoli or carrots, roasted potatoes or sweet potatoes, and a simple green salad.

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