Creamy and Dreamy Seafood Gratin
A rich, creamy seafood gratin topped with a crispy golden crust, perfect for family gatherings or cozy evenings.
Ingredients
Seafood Ingredients
- 1 lb Seafood Mix (blend of shrimp, scallops, and fish fillets)
Sauce Ingredients
- 4 tablespoons Butter
- 1/4 cup Flour
- 2 cups Milk (whole or low-fat)
- 1 cup Heavy Cream
- 1 cup Cheddar Cheese (shredded; use Halal-friendly options)
- 2 cloves Garlic (minced)
- 1 small Onion (diced)
- 2 tablespoons Parsley (chopped, for garnish)
- Salt and Pepper (to taste)
Topping Ingredients
- 1/2 cup Breadcrumbs (for topping)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to ensure your gratin cooks evenly.
- In a medium pot, bring a little water to a boil and add your seafood mix. Cook for a few minutes until just tender. Drain and set aside.
Making the Sauce
- In a large saucepan, melt the butter over medium heat. Add the diced onions and minced garlic, sautéing them until translucent.
- Sprinkle in the flour and whisk continuously for about 1 minute until bubbly.
- Gradually add the milk, whisking constantly. Once the mixture starts to thicken, add the heavy cream and keep stirring.
- Add shredded cheddar cheese and mix until melted and smooth. Season with salt and pepper.
Assembly and Baking
- Gently fold in the cooked seafood mix into the creamy sauce until well combined.
- Transfer the seafood mixture into a baking dish. Sprinkle breadcrumbs evenly over the top for that crispy finish.
- Place your dish in the oven and bake for about 20 – 25 minutes, or until the top is golden brown.
- Once it’s done, remove from the oven, sprinkle with chopped parsley, and serve warm.
Notes
Gratin is best served fresh but can be made ahead and reheated. Refrigerate any unused servings in an airtight container for up to three days. For freezing, extend storage to about three months. Reheat in the oven at 350°F (175°C) until warmed through.