• Cooking Time:
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  • Leftover mashed potatoes, about 2 cups (500 ml)
  • 3 tbsp butter (45 ml)
  • 2 green onions
  • 1 cup sliced mushrooms (250 ml)
  • 3 tbsp flour (45 ml)
  • 1/2 cup white wine (125 ml)
  • 1/2 cup half and half (125 ml)
  • 3/4 cup 1% milk (175 ml)
  • 1/2 tsp salt (2 ml)
  • 2 cups scallops (500 ml)
  • 2 cups cooked shrimp (medium size) (500 ml)
  • 1 cup gruyere cheese (250 ml)


  • Preheat oven to 375 F.
  • Place leftover mashed potatoes in a large heavy freezer bag.
  • Squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors.
  • Line the edge of 4 small oven proof dishes with a heavy stream of mashed potatoes, approx. 1/2 inch thick.
  • Once the edge of the dish is lined with potato, work the potato with the back of a spoon to create an even rounded edge.
  • With the back side of a salad fork, press down on the rounded edge to mimic a fluted piping edge.
  • Set dishes aside in refrigerator.
  • In a med size pan, melt butter at med-low heat. Wash and chop green onion and add to pan.
  • Wash and slice mushrooms and add to pan.
  • Sauté for approx 1 minute.
  • Sprinkle flour all over onion and mushrooms. Gradually whisk in (leftover) white wine.
  • Whisk in half and half and then milk.
  • Stir until mixture begins to thicken slightly. Stir in salt, scallops and cooked, cleaned shrimp. Heat through.
  • Fill the center of each potato piped dish with the seafood until it comes just past the bottom ridge of the piped potato.
  • Grate a little gruyere cheese directly on top.Place in pre-heated oven.
  • Set timer for 15 minutes, or until cheese starts to crust and potatoes form a golden crust.

Categories: Main Dish  Oven  Refrigerator  Shellfish  Stove 
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