I love a creamy gratin dish and here is one inspired by a wonderful dish I had in Houston, Texas, where you can get great seafood. Several years ago, I had a creamy shellfish gratin at the famous, friendly and casual, Pappa's Seafood, which also had mushrooms and spinach in it - and I have been reverse engineering it ever since. Warm a cool late winter day with this. 8 oz mushrooms, sliced (or 1 can mushroom slices, drained) 2 green onions, sliced 1 Tbsp butter plus 1 Tbsp oil 4 cups baby spinach leaves 2 eggs 1 cup heavy cream 1/3 lb sole fillets (2 small fillets) cut into 1-inch pieces 6 shrimp, peeled, deveined and quartered 1 cup (4 oz) cubed Monterrey Jack cheese dash salt and pepper to taste 1 clove garlic, minced about 1/8 tsp freshly grated nutmeg 1 Tbsp favorite hot sauce Topping: 1/4 cup panko 2 Tbsp Parmesan cheese 1/2 tsp dried dill weed 1/4 tsp crushed red pepper flakes 1 Tbsp olive oil Preheat oven to 400F. Sa...