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Le Chaudron recipe
Gratin de macaroni aux fruits de mer
Seafood macaroni gratin
⏱ 50 minServes 6Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)Italian macaroni
300 g (11 oz)peeled shrimp
200 g (7 oz)shelled mussels
200 g (7 oz)sea scallops
400 ml (1⅔ cups)thick crème fraîche
200 g (7 oz)grated cheeseGruyère
3 clovesgarlic, crushed
1 pinchgrated nutmeg
- 400 g (14 oz) Italian macaroni
- 300 g (11 oz) peeled shrimp
- 200 g (7 oz) shelled mussels
- 200 g (7 oz) sea scallops
- 400 ml (1⅔ cups) thick crème fraîche
- 200 g (7 oz) grated cheese Gruyère
- 3 cloves garlic, crushed
- 1 pinch grated nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the macaroni in the large pot of boiling salted water for 8 minutes until just al dente.
- Meanwhile, cook the seafood in a drizzle of olive oil in the sauté pan for 5 minutes.
- Add the crushed garlic, then the crème fraîche and nutmeg, and let thicken for 3 minutes.
- Season the sauce generously, then taste and adjust.
- Drain the macaroni and toss with the creamy seafood.
- Pour into the buttered gratin dish and sprinkle the cheese generously on top.
- Bake for 20 minutes at 200 °C (400 °F) fan until golden and bubbling.
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