Celery Gruyère Gratin
Nov 03, 2017, Updated May 26, 2021
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We love traditional holiday dishes… mashed potatoes, stuffing, cranberry sauce, green bean casserole. It’s these traditional favorites that make the holidays so comforting. But it’s also nice to shake things up a bit. Celery Gruyère Gratin is a fun twist on a traditional favorite, which is why we love it so much!
Celery already makes an appearance at the holidays in the stuffing, but this dish brings celery front and center. And it’s about time celery takes center stage! Celery is nutrient-dense and it is incredibly versatile. It deserves to take the spotlight every once in a while.
One thing we’re passionate about around here is reducing kitchen waste. Celery Gruyère Gratin uses every part of the celery, from the stalk to the leaves. Did you know celery leaves can be used like an herb? They pack an intense celery flavor, so don’t forget to sprinkle them atop this dish before serving.
Alright, alright… let’s get to it! Here’s how to make Celery Gruyère Gratin:
Celery Gruyère Gratin
- 1 bunch celery Josie's Organics
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 small sweet onion chopped
- 2 cloves garlic finely chopped
- 1 Tbsp fresh thyme plus a few sprigs for garnish
- 1 tsp kosher salt
- 1 1/2 cups chicken stock
- 3/4 cup heavy cream
- 1 cup Gruyère cheese finely grated
- kosher salt to taste
- fresh black pepper to taste
- Remove 1 stalk and leaves from the celery bunch. Dice. Place in ice water and set aside.
- Peel outer strings of the remaining celery stalks with a vegetable peeler. Cut ribs into 3-4 inch pieces.
- Heat a large skillet on medium-high heat. Add butter and olive oil, allowing butter to melt. Add onion and garlic and stir. Sautee until the onion has softened, about 5 minutes. Add celery, chicken stock, salt, and fresh thyme. Bring to a boil then turn heat down to medium and let simmer uncovered for 15-20 minutes, until celery is just tender.
- Transfer to a 9x13-inch baking dish. Pour heavy cream over celery. Sprinkle with Gruyère cheese.
- Bake, uncovered at 400 degrees for 30 minutes, until golden and bubbly. Remove from oven and let rest for 10 minutes.
- Season with Kosher salt and fresh pepper. Garnish with sprigs of thyme. Sprinkle top with reserved celery & leaves. Serve hot.
Nutrition information is automatically calculated, so should only be used as an approximation.
Which traditional holiday dish is your favorite? Do you plan on making any new or unique dishes this holiday season? If so, we hope it’s Celery Gruyère Gratin!