There are days when a warm, cheesy dish is the only answer, and this seafood gratin steps right up. I’ve always had a soft spot for recipes that bring together shrimp, scallops, and flaky fish under a golden crust. The first time I made it, I was nervous about overcooking the seafood, but the creamy sauce makes everything forgiving. What’s better than a dish that’s both comforting and a little fancy? This recipe balances indulgence with practicality. Think about it—grilled shrimp recipes usually take center stage in summer, but this dish lets us keep that flavor alive even on cold evenings. It works for grilled seafood recipes, a family grilled shrimp dinner, or even when you crave a gratin potatoes recipe that feels a little more luxurious. The cream and cheese create layers that make each bite feel like a reward. If you’ve got friends coming over or just want to treat yourself, this recipe fits. It slides perfectly into your collection of recipes grilled and grilled recipes, and it never fails to impress. It’s hearty, flavorful, and worth every minute. Sometimes the best seafood recipe is the one that makes you smile before the first bite.

1) Key Takeaways
2) Easy Seafood Gratin Recipe
3) Ingredients for Seafood Gratin
4) How to Make Seafood Gratin
5) Tips for Making Seafood Gratin
6) Making Seafood Gratin Ahead of Time
7) Storing Leftover Seafood Gratin
8) Try these Main Course next!
9) Seafood Gratin
10) Nutrition

1) Key Takeaways

Seafood gratin combines shrimp, scallops, and fish baked in a creamy sauce with a crunchy topping.
This dish works well for family dinners, holiday tables, or even quiet nights at home.
The creamy sauce protects the seafood from overcooking.
Breadcrumbs create the golden crust that defines a gratin.

2) Easy Seafood Gratin Recipe

I love dishes that look impressive but don’t keep me in the kitchen all day. Seafood gratin checks every box. The first spoonful always makes me smile. It blends grilled shrimp recipes with comfort food charm. When I serve it, the table goes quiet, then someone says “wow” and that’s when I know dinner worked.

The recipe borrows the heart of grilled seafood recipes but wraps them in cream and cheese. A grilled shrimp dinner usually belongs outdoors in summer, but this gratin brings the flavor inside and stretches it across the seasons. You get warmth from the sauce, crunch from the topping, and tender seafood in every bite.

Cooking seafood can feel tricky. We all fear rubbery shrimp or dry fish. But the sauce guards against mistakes. It gives beginners confidence and lets seasoned cooks relax. That’s why this dish stays on my menu and why it belongs on yours too.

3) Ingredients for Seafood Gratin

Shrimp Fresh or thawed shrimp, peeled and deveined. Their sweetness shines through the sauce and they cook quickly.

Scallops Tender scallops add a delicate, buttery flavor. Choose sea scallops for larger pieces or bay scallops for smaller bites.

White Fish Cod or haddock works well. The fish holds its shape but still flakes beautifully under the fork.

Butter Melted butter forms the base of the sauce and adds rich flavor to the gratin.

Flour A spoonful of flour thickens the sauce, keeping it smooth and velvety.

Milk and Cream The mix of milk and cream creates balance. It makes the sauce light but still indulgent.

Parmesan Cheese Adds sharp flavor that cuts through the richness and seasons the sauce.

Gruyère Cheese Melts smoothly and creates that stringy, cheesy pull we crave in gratins.

Breadcrumbs The topping that makes each bite crunchy and golden.

Garlic and Shallot Aromatics that bring depth and warmth to the dish.

Olive Oil For sautéing and adding a touch of fruitiness to the base flavors.

Parsley Fresh herbs brighten the dish right before serving.

Lemon Wedges A squeeze of lemon sharpens the flavors and balances the richness.

4) How to Make Seafood Gratin

Step 1. Preheat the oven to 375°F. Butter a baking dish so nothing sticks later. Simple but important.

Step 2. Heat olive oil in a pan. Sauté garlic and shallot until they soften and fill the air with their aroma.

Step 3. Add shrimp, scallops, and fish. Cook just until the edges turn opaque. Pull them from the heat. They’ll finish in the oven.

Step 4. In a saucepan, melt butter and whisk in flour. Slowly pour milk and cream while whisking to avoid lumps.

Step 5. Stir Parmesan and Gruyère into the sauce. Season with salt and pepper. Taste it. This is your moment to adjust.

Step 6. Spread seafood in the baking dish. Pour the sauce over the top. Sprinkle breadcrumbs across the surface.

Step 7. Bake for 20 to 25 minutes until the top bubbles and turns golden. Let it rest a few minutes before serving.

Step 8. Garnish with parsley and serve with lemon wedges. Watch faces light up at the table.

5) Tips for Making Seafood Gratin

Buy seafood that looks and smells fresh. If frozen, thaw gently in the fridge overnight. This makes grilled recipes and baked ones taste better every time.

Grate cheese yourself when you can. Pre-shredded cheese often contains starch that keeps it from melting smoothly. A few minutes with a grater makes a big difference.

Don’t rush the sauce. Keep heat medium, whisk steadily, and let it thicken on its own. Rushing can make it lumpy, and no one wants that.

6) Making Seafood Gratin Ahead of Time

You can assemble the gratin a day early. Keep the seafood undercooked during the first step so it stays tender after baking. Store covered in the fridge until ready to bake.

If you want to prep longer ahead, make the sauce and freeze it. Seafood should be fresh, so cook it closer to the serving day.

This recipe fits busy weeks. Prep on Sunday, bake on Monday, and dinner feels like a treat. It’s another reason why this seafood recipe works for real life.

7) Storing Leftover Seafood Gratin

Leftovers keep in the fridge for up to two days. Store in a covered container. To reheat, use the oven at 325°F so the sauce warms gently without breaking.

If reheated in the microwave, stir halfway to keep texture even. The topping softens a bit, but the flavor stays rich and comforting.

I sometimes eat leftovers cold the next day with a squeeze of lemon. Strange maybe, but delicious. Try it once and see if you agree.

8) Try these Main Course next!

9) Seafood Gratin