Celery Gruyère Gratin

This dish has all the smells and flavors that put us in the holiday spirit, no matter the time of year. And let’s face it, though not usually seen, celery is the unsung star of most holiday meals. In this recipe, celery is front and center, making a deliciously decadent dish worthy of any roast turkey or mashed potato companion. Your family and guests will definitely be asking for seconds—or thirds!

Ingredients

  • 1 bunch Josie’s Organics celery
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 1 small sweet onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 Tablespoon fresh thyme leaves, plus a few sprigs for garnish
  • 1 teaspoon Kosher salt
  • 1½ cups chicken stock
  • ¾ cup heavy cream
  • 1 cup Gruyère cheese, finely-grated
  • Kosher salt and fresh black pepper to taste

Serves 6

Directions

Preheat oven to 400°.

Remove leaves from celery, wash leaves and place in a small bowl of ice water. Finely chop one rib of celery and place in the ice water with the leaves. Set aside.

Trim ends of remaining ribs of celery and peel the outer strings with a vegetable peeler. Cut ribs into 3-4 inch pieces.

Heat a large skillet on medium-high. Add olive oil and butter, allowing butter to melt slightly. Stir in garlic and onion and cook until softened, about 5 minutes. Place celery pieces into pan and pour chicken stock over them. Add salt and thyme leaves. Bring to a boil. Turn the heat down to medium and let simmer uncovered for 15-20 minutes until the celery is just tender (use a knife to test).

Transfer ingredients to a 9×13-inch baking dish. Pour cream over celery and sprinkle Gruyère evenly on top. Season with Kosher salt and pepper and garnish with sprigs of thyme.

Bake, uncovered, for 30 minutes until golden and bubbly.

Remove from oven and let rest for 10 minutes.

Remove reserved celery bits and leaves from water, pat dry and scatter on top.

Dress it Up

Sometimes more cheese is a good thing. To make this dish a little richer and gooey-er, layer additional thin slices of Gruyère over the celery during the last 3-5 minutes of baking. Turn up the oven to broil and place the baking dish back in the oven. Remove when the cheese is melted and golden brown. Finish with the fresh celery bits and leaves before serving. YUM!

Nutritional Information

Calories
282
Total Fat
25g
Saturated Fat
13g
Carbohydrates
8g
Sugar
4g
Protein
7g
Fiber
2g
Sodium
425mg