What if weekends were made for preparing a gratin that smells of warm cream, mild garlic, and golden cheese? This creamy gratin with shrimp and mushrooms isn’t complicated, but it deserves the time to become truly tender.
Ingredients :
- Shrimp — They bring the marine note and tender flesh to the gratin. Choose raw peeled shrimp if possible, as they hold their texture better; if frozen, dry them thoroughly to avoid thinning the sauce.
- White mushrooms — They add depth and a slightly woody flavor that balances the cream. Pick fresh, firm mushrooms with no wet spots; as a substitute, brown mushrooms will give a slightly stronger taste.
- Heavy cream — This binds the gratin and gives it that coating sauce. Full-fat cream holds up better in cooking, but you can replace a small portion with whole milk if you want to lighten it without losing all the creaminess.
- Garlic and onion — They build the aromatic base, the one you smell as soon as the pan heats up. Mince them finely so they melt into the sauce; if you prefer a milder flavor, cook the onion slowly until translucent without browning.
