Celery Gruyère Gratin


Celery already makes an appearance at the holidays in the stuffing, but this dish brings celery front and center.


– Celery – Unsalted butter – Olive oil – Sweet onion  – Garlic  – Fresh thyme  – Kosher salt – Chicken stock – Heavy cream – Gruyère cheese  – Black pepper

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.

Sauté until the onion has softened, about 5 minutes. Add celery, chicken stock, salt, and fresh thyme.

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