Seafood Gratin

Ingredients

• 500 ml (2 cups) Alfredo sauce
• 300 g (2 cups) medium shrimp, peeled and deveined
• 300 g (2 cups) small scallops
• 1 French shallot, finely sliced
• 2 garlic cloves, minced
• 150 g (1 ½ cup) mushrooms, sliced
• 2 sprigs fresh thyme
• 3 to 4 Swiss chard leaves, coarsely chopped
• 60 ml (1/4 cup) dry white wine
• 30 ml (2 tbsp) fresh parsley, chopped
• 30 ml (2 tbsp) olive oil
• 80 g (3/4 cup) Gruyère cheese, grated
• 5 medium potatoes (1 kg), peeled and cut
• 180 ml (3/4 cup) Alfredo sauce
• 1 egg yolk
• Salt and pepper

1. Preheat the oven to 375 °F (190 °C).
2. Cook the potatoes in a large pot of salted boiling water until tender. Drain, mash with a potato masher, then stir in 3/4 cup Alfredo sauce. Adjust seasoning to taste. Transfer the mashed potatoes to a piping bag fitted with a star tip. Set aside.
3. Pat dry the scallops and shrimp with paper towels, then season. In a large skillet, sauté the seafood in a drizzle of olive oil until lightly cooked. Set aside on a plate.
4. In the same skillet, sauté the mushrooms with thyme in olive oil until nicely browned. Add the shallot and garlic, cook for a few seconds, then stir in the Swiss chard leaves. Deglaze with white wine and reduce until almost completely evaporated. Add the Alfredo sauce, let simmer for a few minutes to thicken, then gently fold in the shrimp, scallops, fresh parsley, and Gruyère cheese.
5. Spread a thin layer of mashed potatoes at the bottom of a gratin dish. Pour the seafood mixture on top. Using the piping bag, pipe a border of mashed potatoes around the dish. Brush the potato border with the egg yolk for a nice golden finish.
6. Bake for about 30 minutes, until the gratin is golden brown.
7. Serve hot, directly in the dish, as a shared main course.