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Seafood Au Gratin Recipe
Seafood Au Gratin Recipe photo by Taste of Home

Seafood Au Gratin Recipe

Read Reviews (8)
4.78 8
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A seafood casserole is a ‘must’ for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I’ve tasted many seafood dishes, but none better than this one. —Hazel McMullin, Amherst, Nova Scotia
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 6 servings


  • 4 tablespoons butter, divided
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon pepper
  • 1 cup chicken broth
  • 1/2 cup 2% milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 pound sea scallops
  • 1 pound haddock or cod fillets, cut into six pieces
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese


  1. In a large saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup Parmesan cheese; set aside.
  2. Place scallops in another saucepan; cover with water. Simmer, uncovered, for 4-5 minutes or until firm and opaque. Meanwhile, place fillets in a shallow 2-qt. microwave-safe dish. Cover and microwave on high for 2-4 minutes or until fish flakes easily with a fork. Drain scallops. Arrange fish and scallops in a greased 11-in. x 7-in. baking dish.
  3. In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with mozzarella, cheddar and remaining Parmesan cheese.
  4. Cover and bake at 350° for 15-20 minutes or until bubbly and cheese is melted. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Seafood Au Gratin in Taste of Home October/November 2007, p41

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Seafood Au Gratin(8)

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Reviewed Dec. 12, 2012

Very good!!!

Reviewed Aug. 31, 2012

Very rich

Reviewed Jun. 14, 2011

One of the best seafood dishes we have ever eaten. Friends requested the recipe.

Reviewed Apr. 8, 2011

I thought this recipe was very good and my dh liked it as well. I ended up using a pound of scallops instead of 1/2 lb. My only question is, why cook the scallops and cod prior to baking? It seems to me this is an unnecessary step and I think it toughens the scallops. Next time, I will bake only to see how it comes out. But it was still a great recipe, full of flavor.

Reviewed Dec. 25, 2010

Very good.I'm always looking for seafood recipes because my guys love to fish and we like imitation crabmeat-I know alot of people turn their noses up at it-but it is real fish and its inexpensive. I used it in this and it worked very well. I did add alittle extra cheese on top and ate in on brown rice. A keeper-will go on my short list of go to seafood meals.

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