Shrimp & Artichoke Au Gratin Recipe

Preheat and prepare crostini

Preheat the oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. Brush each slice lightly with olive oil (and optional melted butter). Bake 6–8 minutes, turning once midway, until edges are golden and crisp. Remove and set aside.

Lower oven temperature to 375°F (190°C) for final gratin step. While crostini bake, warm the milk gently in a small saucepan or microwave until hot but not boiling (about 110–120°F / warm to the touch).

Dry shrimp with paper towels, then roughly chop into bite-sized pieces (or leave whole if you prefer). Season lightly with 1/4 tsp of the salt and a pinch of pepper.

In a medium skillet over medium heat, melt 2 tablespoons butter. Add the minced shallot and sauté 1–2 minutes until softened and translucent, taking care not to brown.

Add the minced garlic and cook 20–30 seconds until fragrant. Add chopped shrimp and cook 1–2 minutes just until opaque — shrimp will finish cooking in the oven. Stir in chopped artichoke hearts and cook another 1 minute to warm through.

Remove skillet from heat. Stir in lemon juice, chopped parsley, chives, remaining salt (to bring total to 1 tsp), and 1/4 tsp black pepper (reserve remaining pepper if desired). Taste and adjust seasoning. Transfer filling to a bowl and set aside.

In a medium saucepan over medium heat, melt 3 tablespoons butter. Stir in 3 tablespoons flour to form a roux and cook 1–2 minutes, stirring constantly, until the raw flour smell is gone but the roux remains pale (do not brown).

Slowly whisk in the warmed milk in a thin steady stream to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3–5 minutes.

Reduce heat to low and simmer gently, whisking occasionally, until the sauce coats the back of a spoon (about 3–4 minutes). Remove from heat and whisk in Dijon mustard, nutmeg, 1/2 tsp salt, and 1/4 tsp white or black pepper.

Stir in the grated Gruyère and Parmesan a handful at a time until melted and the béchamel is smooth. Taste and adjust seasoning — the sauce should be creamy, slightly tangy, and cheesy. If the sauce is too thick, thin with up to 2 tablespoons of warm milk.

Preheat oven to 375°F (190°C) if not already at temperature. Lightly butter or spray a shallow gratin dish (or 4–6 individual ramekins or an ovenproof skillet).

Combine the shrimp–artichoke mixture with about 3/4 of the Gruyère béchamel in a mixing bowl, folding gently to coat everything evenly. Reserve the remaining béchamel for topping.

Spoon the mixture into the prepared dish(es), spreading into an even layer (leave a little space at the top for bubbling). Spoon the reserved béchamel over the top to cover, then sprinkle the 1/4 cup extra Gruyère evenly over the sauce.

Bake in the preheated oven until the top is golden and bubbling and shrimp are fully cooked through, about 12–15 minutes for a single shallow dish or 10–12 minutes for small ramekins. For a deeper gratin, bake 15–18 minutes. If you want an extra browned top, place under a broiler 1–2 minutes — watch carefully to avoid burning.

Remove from oven and let rest 3–5 minutes to set slightly. Sprinkle with remaining chopped parsley and a light crack of fresh black pepper.

Serve the shrimp & artichoke au gratin hot with crostini on the side for scooping. Offer lemon wedges for guests to squeeze over individual portions. Leftovers can be refrigerated up to 2 days; reheat gently in a 325°F oven until warmed through.