Celery Gratin

March 12, 2012
Author Notes

My first thought was to sauté celery in butter and salt in a nod to Jane Grigson and her brilliant suggestion to fill celery stalks with good butter and a sprinkling of sea salt (my favorite way to enjoy raw celery). From there a gratin began to unfold. Cherry tomatoes add a pop of color and bright flavor, and the white wine, butter, cream and Gruyere cheese ... well, you can imagine all they add!


  • Serves 4
  • 2 tablespoons unsalted butter
  • 1 bunch of celery (approximately 1 1/2 pounds), leaves removed (save for soup) and stalks cut into 1/4 inch slices
  • 1 teaspoon kosher salt
  • A few grinds of fresh black pepper
  • 3/4 cup white wine
  • 1 pint cherry tomatoes, rinsed and sliced in half
  • 3 tablespoons heavy cream
  • 1/2 cup Gruyere cheese, grated
In This Recipe
  1. Preheat the oven 350 degrees. Have an 8x8 or 9x9 inch broiler safe baking dish ready.
  2. In a large sauté pan, melt the butter over medium heat. Add the celery slices, salt and pepper and stir to coat. Cook for about 10-15 minutes, until the celery begins to soften nicely. Add the wine and bring to a simmer. Stir in the tomatoes and continue to simmer for 5 minutes. Pour the mixture into the baking dish and pop it in the oven for 15 minutes. Give it a stir about halfway through.
  3. Remove the dish from the oven, stir in the cream and sprinkle the cheese on top. Return the baking dish to the oven for 5-10 minutes, until the cheese is melted. If desired, turn on the broiler and let the cheese brown a little. Serve warm with some crusty bread to soak up the sauce.
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