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Asparagus and Celery Gratin

Ingredients

  • 3 tbsps butter
  • 1/2 large leek mainly white part, soaked in water to remove sand, sliced finely
  • 1 small bunch of asparagus trimmed at the bottom and cut into 1/2″ pieces
  • 4 large celery stalks trimmed at the top and bottom and cut into 1/2″ pieces
  • 1 small clove of garlic minced
  • 1 tsp dried dill
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup heavy cream
  • Salt to taste
  • Black pepper to taste

Instructions

  • Preheat oven to 350 deg Fahrenheit
  • In a large pan, over medium heat, saute leeks and butter, stirring frequently until leeks are soft with a gold tint to them
  • Add celery and asparagus, stir every minute or two for about 6 minutes to ensure vegetables cook evenly
  • Add garlic (adding it after the vegetables ensures it won’t brown or be bitter)
  • Add cream, give one quick stir, and let the cream bubble lightly for about two minutes before transferring to a casserole dish
  • Delicately toss the cheese evenly across the gratin, make sure not to stir it in.
  • Bake for 30-40 minutes until cheese is melted or golden brown