Seafood Potatoes Au Gratin

Cookies, I want to first apologize for the calories I’m about to introduce into your diet. These potatoes are rich and sinful. Just eat a spoonful while running on the treadmill. You’ll be fine. 

I make seafood potatoes about 3 different ways. I’ve never had them this way before. The idea came to me when I saw a box of au gratin potatoes at the grocery. That happened months ago. I kind of forgot about it. I wanted to cook for you this week, but I didn’t feel like going shopping. Y’all know…y’all know. But, by the grace of God, I had all of the ingredients I needed in the fridge!

These potatoes are not something you should make regularly if you wanna be bad and bougie. But, it’s definitely a treat. 


B. Coop

Seafood Potatoes Au Gratin
Serves 8
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
  1. 4 russet potatoes
  2. 1 lb crawfish tails (drained of fat)
  3. 1 lb of raw shrimp
  4. 1 diced onion
  5. 2 T minced garlic
  6. 4 T butter
  7. 4 T flour
  8. 2 cups of shredded cheddar cheese
  9. 1 cup of mozzarella
  10. 1 cup milk
  11. 1 12oz can evaporated milk
  12. 2 T cajun seasoning
  13. 1 T liquid crab boil
  14. 1 T onion powder
  15. 1 T Accent seasoning
  16. salt and pepper to taste
  17. chives or green onions
  1. Preheat oven to 375 degrees F
  2. Slice potatoes thinly
  3. Boil potatoes for 5 mins in salted water
  4. Drain carefully to avoid breaking
  5. Set aside
  6. Melt butter
  7. Add onions and garlic; saute
  8. Whisk in flour and cajun seasoning
  9. Pour in milk
  10. Stir until sauce thickens
  11. Add in 1 cup of cheddar cheese and stir until cheese melts
  12. Taste and adjust seasoning if needed
  13. Toss crawfish and raw shrimp together with the liquid crab boil, onion powder, and Accent.
  14. In a casserole dish, pour and spread a small amount of the cheese sauce on the bottom
  15. Then add half of the potatoes
  16. Next, evenly distribute half of the seafood, half of the remaining cheeses, and half of the sauce.
  17. Repeat these layers once more ending with the cheese sauce. Reserve the remaining cheeses.
  18. Cover dish with aluminium foil and bake for 25-30 mins or until potatoes are tender
  19. Remove from the oven, sprinkle on the remaining cheese, and broil, uncovered, until golden brown and bubbly.
  20. Allow to cool for 15 mins
  21. Garnish with chives or green onions
  22. Enjoy!
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