Crest Cottage Creations

Food, Family, and Fun in our little cottage…

Celery and Potato Gratin

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For some reason I ended up with lots of celery in the fridge.  That, along with a bunch of other things I had lying around the kitchen, became the side dish for the steak-n-kale salad I posted about on Monday.  
I made this in two parts.  First I made the breadcrumb topping and then I made the veggie mix.  It was good, because I was able to do it all in one dutch oven, but it had a down side. The topping was so good I kept snacking on it!
This recipe started the way most do (at least in my world).  I chopped a bunch of onions and sauteed them.
 When they were soft, I added in butter, breadcrumbs, garlic powder, and salt.  
 Then, I added in a few pieces of torn up toast. 
I added more olive oil and butter until it was brown and toasty.  
The topping was done.  It  was all scooped out into a separate dish and I started work on the veggies.  The celery was sliced and added to the dutch oven with chicken stock, salt, and rosemary.
When all the celery was softening, I added in a jar of cream of nothing soup and some more broth.
When it started to thicken, I added thinly sliced potatoes.
When the potatoes were coated with the sauce, I added in fresh scallions and shredded cheese.
Last, but not least, the bread crumb and onion topping was spooned on top and covered with shredded Parmesan cheese.
I baked it at 400* until it was dark brown and gooey.
 I know it doesn’t look to appetizing, but trust me, it was heavenly!
This post was shared on Real Food Wednesday, Fat Tuesday, and Fight Back Friday!

One thought on “Celery and Potato Gratin

  1. I made a sausage/potato gratin last night for supper. Yours looks so good with that onion-y topping!

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