There’s something about a bubbling dish of seafood gratin that feels like wrapping yourself in your favorite wool sweater—warm, familiar, and comforting. I remember the first time I tasted seafood gratin at my grandmother’s seaside cottage. It was late autumn, the salty breeze off the ocean sweeping through the windows as we gathered in her tiny kitchen. The air was thick with the scent of garlic and cream, the oven humming as we peeked through its glass door, waiting for the cheesy topping to crisp and bubble.
Seafood gratin is a dish that finds its home between elegance and simplicity. With French origins but universal charm, it has a way of turning humble ingredients—shrimp, scallops, flaky white fish—into a luxurious meal that tastes like something far more extravagant. In French coastal towns, it’s often served on holidays or when fresh seafood is plentiful, offering a way to honor the ocean’s bounty.
Today, it remains a comfort food that transcends seasons. In winter, it’s the perfect oven-warmed meal for cold nights. In spring or summer, it’s lovely paired with a crisp salad and a view of the sea—or at least a quiet backyard. This recipe, passed down through our family with a few modern twists, delivers that same magic: a golden crust, a creamy filling, and bites of tender seafood that melt in your mouth.
Whether you’re making it for a cozy dinner at home or preparing individual ramekins for a special gathering, this seafood gratin recipe brings people together, one creamy, cheesy bite at a time.
Why You’ll Love This Recipe
- Decadent but down-to-earth: Combines rich flavors with easy steps
- A dish for any occasion: From casual weeknights to holiday tables
- Customizable: Swap in your favorite seafood or blend cheeses to match your mood
- One-dish wonder: Easy to serve and a hit with both kids and adults
- Perfect make-ahead option: Assemble in advance and bake fresh
A Classic Seafood Gratin That Brings the Coast to Your Kitchen
- Yield: 4 servings 1x
Description
There’s something about a bubbling dish of seafood gratin that feels like wrapping yourself in your favorite wool sweater—warm, familiar, and comforting. I remember the first time I tasted seafood gratin at my grandmother’s seaside cottage. It was late autumn, the salty breeze off the ocean sweeping through the windows as we gathered in her tiny kitchen. The air was thick with the scent of garlic and cream, the oven humming as we peeked through its glass door, waiting for the cheesy topping to crisp and bubble.
Seafood gratin is a dish that finds its home between elegance and simplicity. With French origins but universal charm, it has a way of turning humble ingredients—shrimp, scallops, flaky white fish—into a luxurious meal that tastes like something far more extravagant. In French coastal towns, it’s often served on holidays or when fresh seafood is plentiful, offering a way to honor the ocean’s bounty.
Today, it remains a comfort food that transcends seasons. In winter, it’s the perfect oven-warmed meal for cold nights. In spring or summer, it’s lovely paired with a crisp salad and a view of the sea—or at least a quiet backyard. This recipe, passed down through our family with a few modern twists, delivers that same magic: a golden crust, a creamy filling, and bites of tender seafood that melt in your mouth.
Whether you’re making it for a cozy dinner at home or preparing individual ramekins for a special gathering, this seafood gratin recipe brings people together, one creamy, cheesy bite at a time.
Ingredients
-
400 g mixed seafood (shrimp, scallops, and white fish fillets)
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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200 ml heavy cream
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100 ml milk
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50 g butter
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2 tablespoons all-purpose flour
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100 g grated cheese (Gruyère or cheddar)
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50 g breadcrumbs
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Salt and freshly ground black pepper
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Chopped fresh parsley (for garnish)
Instructions
Step 1: Prep the oven and seafood
Preheat your oven to 200 °C (390 °F). Rinse and pat dry the seafood. Cut the fish into bite-size chunks and season all the seafood with a light sprinkle of salt and black pepper.
Step 2: Sauté aromatics
In a skillet over medium heat, warm the olive oil. Add the finely chopped onion and cook until soft and translucent—about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Build your creamy base
Add butter to the skillet. Once melted, stir in the flour to form a roux. Cook it for 1 minute, stirring constantly to prevent browning. Slowly pour in the milk and cream, whisking as you go. This will create a smooth, thick sauce. Let it simmer until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
Step 4: Combine seafood with sauce
Gently fold in the mixed seafood. The pieces should be coated evenly with the creamy sauce but not cooked through, as they’ll finish in the oven.
Step 5: Assemble your gratin
Transfer the seafood mixture into individual ramekins or a larger baking dish. Sprinkle grated cheese generously over the top, then cover with breadcrumbs.
Step 6: Bake to perfection
Bake in the preheated oven for 15–20 minutes or until the top is golden and the edges are bubbling. If you love an extra-crispy crust, broil for 1–2 minutes at the end—just keep a close eye on it.
Step 7: Garnish and enjoy
Remove from the oven and let it cool for a couple of minutes. Garnish with fresh chopped parsley for a pop of color and freshness. Serve warm with a slice of crusty bread or a side salad.
Notes
-
This recipe works well with leftover cooked seafood, too—just reduce baking time by 5 minutes.
-
You can prepare the sauce and seafood mixture a day ahead and store it in the fridge.
-
For a lighter version, use half-and-half instead of cream and reduce the cheese by half.
Nutrition
- Calories: 450
INGREDIENTS YOU’LL NEED
- 400 g mixed seafood (shrimp, scallops, and white fish fillets)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 200 ml heavy cream
- 100 ml milk
- 50 g butter
- 2 tablespoons all-purpose flour
- 100 g grated cheese (Gruyère or cheddar)
- 50 g breadcrumbs
- Salt and freshly ground black pepper
- Chopped fresh parsley (for garnish)
HOW TO MAKE SEAFOOD GRATIN
STEP-BY-STEP INSTRUCTIONS
Step 1: Prep the oven and seafood
Preheat your oven to 200 °C (390 °F). Rinse and pat dry the seafood. Cut the fish into bite-size chunks and season all the seafood with a light sprinkle of salt and black pepper.
Step 2: Sauté aromatics
In a skillet over medium heat, warm the olive oil. Add the finely chopped onion and cook until soft and translucent—about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Build your creamy base
Add butter to the skillet. Once melted, stir in the flour to form a roux. Cook it for 1 minute, stirring constantly to prevent browning. Slowly pour in the milk and cream, whisking as you go. This will create a smooth, thick sauce. Let it simmer until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
Step 4: Combine seafood with sauce
Gently fold in the mixed seafood. The pieces should be coated evenly with the creamy sauce but not cooked through, as they’ll finish in the oven.
Step 5: Assemble your gratin
Transfer the seafood mixture into individual ramekins or a larger baking dish. Sprinkle grated cheese generously over the top, then cover with breadcrumbs.
Step 6: Bake to perfection
Bake in the preheated oven for 15–20 minutes or until the top is golden and the edges are bubbling. If you love an extra-crispy crust, broil for 1–2 minutes at the end—just keep a close eye on it.
Step 7: Garnish and enjoy
Remove from the oven and let it cool for a couple of minutes. Garnish with fresh chopped parsley for a pop of color and freshness. Serve warm with a slice of crusty bread or a side salad.
HELPFUL TIPS
- Use fresh or frozen seafood: Just ensure it’s fully thawed and patted dry before cooking.
- Don’t overcrowd: If using ramekins, leave a little space at the top for bubbling.
- Add depth with mustard or lemon zest: A small spoonful of Dijon mustard or a pinch of lemon zest in the sauce gives a lovely brightness.
- Switch it up: Swap scallops for crab or use all shrimp if that’s your favorite.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Comfort, Seafood
- Diet: Pescatarian
NOTES
- This recipe works well with leftover cooked seafood, too—just reduce baking time by 5 minutes.
- You can prepare the sauce and seafood mixture a day ahead and store it in the fridge.
- For a lighter version, use half-and-half instead of cream and reduce the cheese by half.
NUTRITIONAL INFORMATION (per serving)
- Calories: 450
- Protein: 25 g
- Fat: 30 g
- Carbs: 20 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 580 mg
FREQUENTLY ASKED QUESTIONS
Can I use pre-cooked seafood?
Yes, but add it at the very end just before baking so it doesn’t overcook.
Can I make this dish dairy-free?
You can substitute the butter and cream with plant-based alternatives, and use a vegan cheese if preferred.
What’s the best cheese for seafood gratin?
Gruyère melts beautifully, while cheddar gives a sharper edge. Mix both for the best of both worlds.
STORAGE INSTRUCTIONS
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked gratin for up to 2 months. Thaw overnight and bake before serving.
- Reheating: Warm in a 350 °F (180 °C) oven until heated through.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- A Warm Seafood Casserole to Delight Your Senses
- Garlic Shrimp Gratin: An Indulgent, Flavorful Classic
- Garlic Shrimp Gratin: An Indulgent, Flavorful Classic
- BBQ Chicken Mac and Cheese
CONCLUSION
Seafood gratin is more than just a recipe—it’s a reflection of home, of the ocean’s gifts, and the magic that happens when comfort meets flavor. Whether you’re preparing it for a dinner party or treating yourself to something special, this dish promises to bring smiles and warmth to your table. I hope it becomes part of your own seasonal traditions, shared among loved ones or savored in a moment of quiet indulgence.
