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A bubbling hot seafood gratin, freshly baked and golden brown.

Golden Baked Seafood Gratin (Simplified Cream Method)

This simplified seafood gratin features a creamy, cheesy sauce and a golden, crispy topping, perfect for an elegant yet easy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Seafood
  • 1.5 – 2 lbs mixed seafood (shrimp, scallops, cod/haddock, calamari rings) fresh or thawed
Aromatics
  • 1 tbsp olive oil
  • 2 shallots finely minced
  • 3 cloves garlic minced
Sauce & Seasoning
  • 1/2 cup dry white wine optional
  • 1.5 cups heavy cream
  • 1/2 cup Gruyère cheese freshly grated (plus another 1/2 cup for topping)
  • Salt and freshly ground black pepper to taste
Topping & Garnish
  • 1/4 cup fresh parsley chopped (plus extra for garnish)
  • 1/2 cup Panko or regular breadcrumbs
  • 1 lemon for fresh juice and zest (for serving)

Equipment

  • Paper towels
  • Large, oven-safe skillet or Dutch oven
  • Bowl
  • Gratin dish (if not using oven-safe skillet)

Method
 

Preparation
  1. Pat the mixed seafood dry with paper towels and season it lightly with salt and pepper.
  2. In an oven-safe skillet, heat olive oil over medium heat, then add minced shallots and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Cooking Seafood
  1. If using, add white wine to deglaze the pan. Add the mixed seafood and cook for 2-3 minutes until slightly opaque, then remove it and set aside.
Making the Sauce
  1. Pour heavy cream into the same pan, bring to a gentle simmer, then reduce heat and stir in 1/2 cup of Gruyère cheese until smooth. Season the sauce with salt and pepper to taste.
Combine and Bake
  1. Gently fold the cooked seafood and 1/4 cup of chopped fresh parsley into the cream sauce, transferring the mixture to a gratin dish if your skillet is not oven-safe.
  2. Top the gratin with the remaining 1/2 cup of Gruyère cheese and then sprinkle with the 1/2 cup of breadcrumbs.
  3. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until bubbling and golden-brown.
Serving
  1. Let the gratin rest for a few minutes, then garnish with extra fresh parsley and serve with fresh lemon wedges.

Notes

For best results, do not overcrowd the pan when cooking the seafood, and ensure the cream sauce comes to a gentle simmer, not a rolling boil, to prevent splitting.