Preheat oven to 375°. In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Stir in cheese, salt, pepper and nutmeg until combined. Stir in celery and leaves; transfer to a greased 13x9-in. baking dish.
Tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. Transfer to a large bowl. Melt remaining 2 tablespoons butter. Drizzle over bread crumbs; toss to coat. Sprinkle over celery mixture.
Bake until bubbly and topping is golden brown, 25-30 minutes. If desired, sprinkle with additional celery leaves.
Celery Gratin Tips
Can you make celery gratin ahead of time?
Yes! Just make sure to cook and cool the vegetables before assembling and refrigerating the dish. When it’s time to bake, add a few minutes to the cook time. Pair one of these make-ahead side dishes to go with it!
What are some variations of this celery gratin recipe?
Swap out the Swiss for another kind of cheese, or combine another kind (like Gruyere) with the Swiss to create a cheesy blend. If you want to change the flavor profile of the celery gratin, try using pecorino Romano and Parmesan! While you’re at it, add these craveable cheesy recipes to your recipe box.
How do you store celery gratin?
Store celery gratin in an airtight container in the refrigerator for up to 4 days.Try one of these other celery recipes next!