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Salmon and Shrimp Gratin picture

Salmon and Shrimp Gratin

Salmon and shrimp baked in a creamy white sauce and topped with potatoes - this seafood dish is pure comfort food!

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  • For the sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons dry white wine (such as a sauvignon blanc or pinot grigio)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 cups milk
  • 3 green onions, finely chopped
  • Remaining ingredients:
  • 3/4 pound salmon, skin and bones removed
  • 3/4 pound large raw shrimp, peeled and deveined, thawed if frozen
  • 1 pound Yukon gold potatoes, scrubbed
  • 2 tablespoons extra virgin olive oil
  • Crusty bread with butter for serving (optional)

Serves 4 to 6

  1. Preheat the oven to 400F.
  2. To make the sauce, first heat the butter in a small saucepan over medium-low heat.  When the butter is bubbly, add the flour and whisk well to incorporate. Cook, whisking, for 2 minutes.
  3. Take the pan off the heat and whisk in the white wine, nutmeg, salt, mustard and milk.  Once all ingredients are incorporated, put the pan back on medium-low heat and cook, stirring constantly, until the mixture thickens, about 8 to 10 minutes. (It should be very thick, almost like a batter rather than a sauce.)  Stir in the chopped green onions.  (Note:  The sauce can be made up to 3 days ahead and kept covered in the refrigerator.)
  4. Spread the sauce in the bottom of a shallow baking dish large enough to hold all of the other ingredients (you'll need a 4 to 5 quart capacity.)
  5. Cut the salmon into bite-size pieces (about 1-inch squares) and place the salmon in the sauce in the baking dish.  Add the shrimp and toss all of the seafood with the sauce.  Spread the mixture evenly along the bottom of the dish.
  6. Slice the potatoes as thinly as you can and arrange the slices atop the seafood such that the slices are partially overlapping each other.
  7. Drizzle the extra virgin olive oil over the top of the potatoes and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  8. Place the baking dish on a baking tray (to catch any drips!) and place in the oven.  Bake for about 45 to 55 minutes or until potatoes are golden brown and the seafood mixture is bubbly.
  9. Serve hot with crusty bread and good, salty butter, if you like.

This (Storing Fruits and Vegetables) video gave me everything I needed to know and I'm so grateful. I start my share at my local csa today and I'm so excited!!