Ingredients
- 1 pound mixed seafood (such as shrimp, scallops, and crab meat)
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley for garnish
You can substitute the seafood mix with your favorites or what’s available. For a richer flavor, swap Gruyère with aged cheddar or add a dash of paprika for extra warmth.
Instructions
- Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Stir in the flour, cooking for another 2 minutes until the mixture is golden and fragrant. This step always reminds me of making roux for our holiday meals at home.
- Gradually whisk in the milk and cream, ensuring there are no lumps. Continue to cook, stirring, until the sauce thickens, about 5-7 minutes.
- Add the Gruyère and Parmesan cheese, stirring until melted and smooth. Mix in the Dijon mustard, salt, black pepper, and cayenne pepper if using.
- Fold in the mixed seafood, coating them evenly with the sauce. Transfer the mixture to the prepared baking dish.
- Sprinkle breadcrumbs evenly over the top of the gratin. This crispy topping is a tribute to the crunchy textures we loved as kids at family dinners.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
- Let it cool slightly before serving. Garnish with fresh parsley for a touch of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International