If you’re looking for an elegant, flavour-packed dish that’s perfect for entertaining or a luxurious weeknight dinner, Ina Garten’s Seafood Gratin is a must-try. This creamy, rich, and golden-topped casserole combines tender seafood with a velvety sauce and a crisp, buttery breadcrumb crust that’s irresistibly satisfying.

What is Ina Garten’s Seafood Gratin?

Ina Garten’s Seafood Gratin is a classic French-inspired baked seafood casserole. It features shrimp, scallops, and sometimes lobster or white fish, all nestled in a luscious white wine cream sauce and topped with cheesy, herbed breadcrumbs. The dish is then baked until golden and bubbling, resulting in a luxurious mix of tender seafood and crispy, savoury topping.

It’s the kind of meal that feels restaurant-worthy but is surprisingly easy to prepare at home.

Other Popular Ina Garten Recipes

Reasons to Try Ina Garten’s Seafood Gratin

Elegant yet comforting – A gourmet dish with familiar, cosy flavours.
Perfect for dinner parties – Impress your guests with minimal effort.
Make-ahead friendly – You can prep components ahead and bake just before serving.
Versatile seafood options – Use your favourites like shrimp, scallops, or cod.
Crowd-pleasing flavours – Creamy, cheesy, and golden with a slight crunch.
Great for special occasions – Ideal for holidays, anniversaries, or a romantic dinner.

Ingredients Needed to Make Ina Garten’s Seafood Gratin

Here’s what you’ll need to bring this rich and flavourful dish to life:

1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, tough muscle removed
1/2 pound firm white fish (like cod or halibut), cut into chunks
4 tablespoons unsalted butter
2 tablespoons olive oil
1 cup leeks, white and light green parts, sliced
1 tablespoon garlic, minced
1/3 cup all-purpose flour
1/2 cup dry white wine
1 1/2 cups seafood stock (or fish/chicken stock)
1 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest
1/2 cup grated Gruyère or Parmesan cheese
1 cup panko breadcrumbs
2 tablespoons butter (melted for topping)

Instructions to Prepare Ina Garten Seafood Gratin

Preheat the oven to 375°F (190°C) and butter a medium-sized gratin dish or baking dish.
Sauté the leeks and garlic – In a large skillet, melt butter with olive oil over medium heat. Add leeks and cook for 5–7 minutes until soft, then stir in garlic and cook for 1 minute.
Make the sauce – Sprinkle in the flour and cook, stirring constantly, for about 2 minutes. Pour in the white wine and cook for another minute. Add seafood stock and bring to a simmer, then stir in the cream, salt, and pepper. Cook until thickened, about 5 minutes.
Add seafood – Fold the shrimp, scallops, and fish into the sauce and cook gently for 2–3 minutes just to begin firming up. Remove from heat and stir in parsley and lemon zest.
Transfer to baking dish – Pour the mixture into the prepared gratin dish and spread evenly.
Prepare the topping – In a small bowl, mix breadcrumbs, grated cheese, and melted butter. Sprinkle evenly over the seafood mixture.
Bake until golden – Place in the oven and bake uncovered for 20–25 minutes, or until bubbling and the top is crisp and golden.
Rest before serving – Let it sit for 5 minutes to settle, then serve warm with a wedge of lemon or fresh herbs.

What Goes Well With Ina Garten’s Seafood Gratin

Serve with crusty bread – Perfect for mopping up the creamy sauce.
Pair with a green salad – Something fresh like arugula with lemon vinaigrette balances the richness.
Add roasted asparagus or green beans – Lightly roasted veggies add crunch and colour.
Offer rice or orzo – A mild grain that soaks up the flavourful sauce.
Include a glass of white wine – Sauvignon Blanc or Chardonnay complements the creaminess.
Serve as a starter or main – Works equally well as a first course or a hearty main.

Key Tips for Making Ina Garten Seafood Gratin

Use fresh seafood – Opt for high-quality shrimp, scallops, and fish to avoid excess liquid.
Avoid overcooking the seafood – It will finish cooking in the oven, so just lightly pre-cook in the sauce.
Thicken the sauce properly – Cook the flour and liquids enough to achieve a creamy consistency.
Season well – The dish needs salt, pepper, and lemon zest to shine.
Don’t skip the topping – The buttery breadcrumb-cheese layer adds essential crunch.
Let it rest before serving – This helps the gratin set and enhances the flavours.
Use a shallow dish – Promotes even cooking and better browning on top.

Creative Variations of Ina Garten Seafood Gratin

Add lobster or crab – Makes the dish even more indulgent and luxurious.
Swap the cheese – Gruyère, Parmesan, or aged cheddar each bring different depths of flavour.
Use different herbs – Dill, chives, or thyme can change the flavour profile.
Make it spicy – Add a pinch of cayenne or a splash of hot sauce.
Add mushrooms or fennel – Sautéed veg can bring extra earthiness or sweetness.
Include lemon juice – A bit of acidity brightens the whole dish.
Make it gluten-free – Use cornstarch for thickening and gluten-free breadcrumbs on top.

Storage Guidelines for Ina Garten Seafood Gratin

Refrigerate leftovers – Cool completely and store in an airtight container for up to 2 days.
Avoid leaving it out too long – Because it contains seafood and cream, refrigerate promptly.
Don’t freeze – Creamy seafood dishes don’t freeze well and can separate when thawed.
Reheat in the oven – Bake at 350°F until warmed through.
Store breadcrumbs separately – For best texture, add fresh topping before reheating if possible.
Label the container – Helpful if storing for meal prep or advance planning.

Reheating Tips for Ina Garten’s Seafood Gratin

Use oven for best texture – Reheat at 350°F (175°C) for 15–20 minutes until hot and bubbly.
Cover loosely with foil – Prevents drying out while maintaining moisture.
Avoid the microwave – It can make seafood rubbery and the sauce may break.
Add a splash of cream – Helps revive the sauce if it appears dry.
Reheat single portions separately – For quicker and more even heating.
Top with fresh breadcrumbs – Add new topping if reheating a full dish for guests.

Nutrition Value (per serving)

Calories: 430 kcal
Protein: 28g
Fat: 29g
Carbohydrates: 14g
Fiber: 1g
Sodium: 560mg
Calcium: 180mg
Iron: 1.4mg

Note: Nutritional values are approximate and will vary depending on seafood and cheese choices.

FAQs

How do you keep seafood from overcooking in a gratin?

To prevent overcooking, only partially cook the seafood in the sauce before baking. Shrimp, scallops, and fish should be gently simmered for just 2–3 minutes—enough to start firming up—since they’ll finish cooking in the oven.

Can I use frozen seafood for Ina Garten’s seafood gratin?

Yes, you can use frozen seafood, but it must be fully thawed and patted dry before adding to the sauce. Excess moisture from frozen seafood can water down the gratin and affect the texture of the sauce and topping.

What kind of cheese is best for seafood gratin?

Gruyère and Parmesan are ideal cheeses for seafood gratin. Gruyère melts smoothly and adds depth, while Parmesan contributes a salty, umami-rich flavour to the topping. Avoid overly sharp or oily cheeses that overpower the delicate seafood.

Should seafood gratin be covered while baking?

No, seafood gratin should be baked uncovered. This allows the breadcrumb topping to become golden and crispy, while the sauce bubbles and thickens. Covering the dish would trap steam and result in a soggy top.

Wrapping Up

Ina Garten’s Seafood Gratin is the kind of dish that makes any occasion feel special. Rich, creamy, and topped with golden breadcrumbs, it’s a guaranteed crowd-pleaser that’s also surprisingly easy to put together.