Crab and Shrimp Potato Au Gratin

Creamy, decadent and too good to only enjoy once a year, my crab and shrimp potato au gratin will have everyone at the dinner table coming back for more.

Thanksgiving dinner is nothing without all the delicious varieties of side dishes to accompany the turkey. I love regular mashed potatoes as much as the next person, but I think the special event calls for something a bit more elevated and decadent. Mycrab and shrimp potato au gratin is a take on the classic potato au gratin dish with a twist. I love seafood and so does my family. There’s no better feeling than passing the potatoes and seeing the smile on everyone’s face when they realize it’s not just regular potatoes but instead special potato au gratin.

Making this dish is relatively simple. The most labor intensive part is slicing the potatoes and even that becomes pretty easy if you have a mandolin. I cut through my six potatoes in about ten minutes. From there the rest of the recipe is really easy. Warming up your cream and butter and infusing it with fresh herbs and a little better than boullion. Then pouring that all over the potatoes and adding your favorite seafood ingredients. I used crab and shrimp and the combination was out of sight. My husband couldn’t stop raving about how amazing it was.

It’s important to note that just because mycrab and shrimp potato au gratin makes for a great holiday side dish doesn’t mean that’s the only time of year you can enjoy it. Sometimes the craving strikes for it in the middle of the summer or maybe you want it in the spring. Fear not because you can save the left overs from your holiday dinner in the FoodSaver® Preserve & Marinate Vacuum Container and enjoy thecrab and shrimp potato au gratin whenever the craving strikes.

In my house it doesn’t last too long but you can tuck the left over container away in the second freezer and pull it out whenever you want. If you want to check out the FoodSaver® Preserve & Marinate Vacuum Container and FoodSaver® VS3182 Multi-Use Vacuum Sealing & Food Preservation System you can use my discount code NATASHA25 for 25% of your order.

Let’s get into my recipe!

Yield: 6 servings

Seafood Au Gratin

Seafood Au Gratin

Creamy, decadent and too good to only enjoy once a year, my seafood au gratin will have everyone at the dinner table coming back for more.

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes


  • 6-8 medium russet potatoes
  • 1 sprig each of thyme and sage
  • 1 small shallot, diced
  • 2 cloves of garlic, minced
  • 1 cup of heavy cream
  • 1 tsp better than boullion chicken flavor
  • 2 tbsp of butter
  • 1 cub of crab meat (jumbo lump or claw)
  • 1 cup of chopped uncooked shrimp
  • 1/2 cup of cheddar cheese
  • 1/2 cup of mozzarella cheese
  • 1/2 cup white cheddar cheese


  1. Heat oven to 400 degrees
  2. Use a mandolin, slice potatoes into paper thin circles
  3. Par cook potatoes in boiling water for about 15 minutes (potato is par cooked when it's firm but still bendable) pat dry thoroughly with a towel ensuring all water is absorbed
  4. In an 8inch cast iron skillet or casserole dish, assemble potatoes into even layers being sure to overlap each potato slice
  5. Once the potatoes are assembled, warm the heavy cream in a sauce pan until it's steaming (not boiling) and butter, herbs, garlic and better than boullion
  6. Once butter has melted, turn off the heat and pour mixture over the potatoes discarding of the thyme stems
  7. Cover the potatoes with foil and bake for 20 minutes, then remove from the oven carefully and add crab and shrimp in an even layer and then add cheese as the last layer
  8. Increase heat to 450 degrees and bake for an additional 15-20 minutes until cheese is melted, potatoes are fork tender and seafood is cooked
  9. Seafood gratin is done when the liquid has absorbed, potatoes are fork tender and cheese has melted and is golden brown on top
  10. Remove from heat and allow the gratin to cool and set for an additional 10 minutes before serving

P.S. Check out my last recipe here.

Thanks to FoodSaver for sponsoring this post, all opinions are my own.


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