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Preheat your oven to 375°F. Lightly butter 4 individual gratin dishes or ramekins (approximately 1 1/2 cup capacity each).

In a large saucepan or Dutch oven, melt 3 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a smooth roux.

Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Bring to a gentle simmer, stirring frequently, until the sauce thickens, which should take about 5 to 7 minutes.

Remove the saucepan from the heat. Stir in the dry white wine (if using), shredded Gruyere cheese, 1/2 cup grated Parmesan cheese, Dijon mustard, and lemon juice until all the cheeses are melted and the sauce is smooth and creamy.

Add the chopped shrimp and 2 tablespoons of fresh parsley to the sauce. Stir to combine thoroughly. Season the mixture with salt and black pepper to taste.

Divide the shrimp mixture evenly among the 4 prepared gratin dishes or ramekins.

In a small bowl, combine the Panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle this breadcrumb mixture evenly over the top of each gratin. Sprinkle with the additional grated Parmesan cheese, if desired.

Place the gratin dishes on a baking sheet (to catch any potential spills) and bake for 20 to 25 minutes, or until the gratin is bubbly and the topping is golden brown and crisp.

Carefully remove the gratins from the oven and let them rest for a few minutes before serving. Garnish with additional fresh parsley, if desired.


Preheat your oven to 375°F. Lightly butter 4 individual gratin dishes or ramekins (approximately 1 1/2 cup capacity each).

In a large saucepan or Dutch oven, melt 3 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a smooth roux.

Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Bring to a gentle simmer, stirring frequently, until the sauce thickens, which should take about 5 to 7 minutes.

Remove the saucepan from the heat. Stir in the dry white wine (if using), shredded Gruyere cheese, 1/2 cup grated Parmesan cheese, Dijon mustard, and lemon juice until all the cheeses are melted and the sauce is smooth and creamy.

Add the chopped shrimp and 2 tablespoons of fresh parsley to the sauce. Stir to combine thoroughly. Season the mixture with salt and black pepper to taste.

Divide the shrimp mixture evenly among the 4 prepared gratin dishes or ramekins.

In a small bowl, combine the Panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle this breadcrumb mixture evenly over the top of each gratin. Sprinkle with the additional grated Parmesan cheese, if desired.

Place the gratin dishes on a baking sheet (to catch any potential spills) and bake for 20 to 25 minutes, or until the gratin is bubbly and the topping is golden brown and crisp.

Carefully remove the gratins from the oven and let them rest for a few minutes before serving. Garnish with additional fresh parsley, if desired.
