Celery Gratin

Celery Gratin with crisp celery smothered in a creamy sauce, topped with crispy breadcrumbs, and baked until golden brown and bubbly on top.

Baked Celery Casserole

I tend to use celery in more of a supporting role, but Celery Gratin turns this often-overlooked vegetable into a warm, comforting side dish. It’s simple to prepare and pairs beautifully with roasted mains or other cozy fall and winter sides.

I like this recipe because it takes such a familiar ingredient and makes it feel special. The sauce is rich but not heavy, and the celery keeps a bit of its bite, so it doesn’t lose its freshness. It’s a great choice when you want something a little different but still classic enough for a holiday table.

Ingredients for Celery Gratin

Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.

• Butter – Most goes into the sauce, with a little reserved for the topping.
• All-Purpose Flour – Whisked with butter to form a roux that thickens the sauce and gives it a smooth, creamy consistency.
• Heavy Cream – The base of the sauce.
• Parmesan Cheese – Divided between the sauce and topping.
• Fresh Celery – Cut diagonally for even cooking and a more polished presentation.
• Ground Black Pepper – Freshly ground for best flavor.
• Panko Breadcrumbs – Larger than regular breadcrumbs, Panko breadcrumbs add a light, crisp texture on top that contrasts with the creamy filling.
• Fresh Parsley – For a pretty pop of color before serving.

How to Make Celery Gratin

STEP ONE: Start the Sauce. Heat a medium saucepan over medium heat, then add the butter. When the butter is melted, add the flour and whisk until smooth.

STEP TWO: Add Cream and Cheese. Remove from heat and whisk in the heavy cream, 3/4 cup Parmesan cheese, and ground black pepper.

STEP THREE: Combine with Celery. Adjust seasoning to taste then add the celery and gently stir to coat thoroughly. Transfer to a greased 1-quart baking dish.

STEP FOUR: Bake. Cover and bake for 20 minutes. While the celery is baking, use a microwave to melt the remaining 1 tablespoon of butter in a small bowl. Add the breadcrumbs, remaining 1 tablespoon Parmesan, and parsley; stir to combine.

STEP FIVE: Finish and Serve. Remove cover and sprinkle with breadcrumb mixture. Return to the oven and continue baking, uncovered for 10 minutes, until golden and bubbly. Serve hot.

Make Celery Gratin Ahead

• The celery and sauce can be assembled a few hours before baking. Keep the dish covered in the refrigerator, then add the breadcrumb topping just before it goes into the oven.

Storage and Reheating

• Store leftovers covered in the refrigerator. Reheat in a 350°F oven until warmed through and the topping is crisp again.

More Casserole Recipes You’ll Love!

• Broccoli Gratin
• Brussels Sprouts Gratin
• Vegan Green Bean Casserole
• Sourdough and Celery Stuffing
• Broccoli and Rice Casserole

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Celery Gratin Recipe

Fresh celery smothered in a creamy sauce, topped with crispy breadcrumbs, and baked until golden brown and bubbly on top.

5 from 4 votes

Print Pin Rate

Course: Side Dish

Cuisine: Italian

Keyword: casserole, celery, comfort food, dairy free, Mother’s Day, Thanksgiving, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 269kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 3 tablespoons butter divided
• 2 tablespoons all-purpose flour
• 3/4 cup heavy cream
• 3/4 cup + 1 tablespoon Parmesan cheese grated and divided
• 3/4 pound celery cut diagonally into 1-inch pieces
• 1/4 teaspoon ground black pepper
• 1/2 cup Panko breadcrumbs
• 1 tablespoon parsley chopped

Instructions

• Heat a medium saucepan over medium heat, then add the butter. When the butter is melted, add the flour and whisk until smooth.
• Remove from heat and whisk in the heavy cream, 3/4 cup Parmesan cheese, and ground black pepper.
• Adjust seasoning to taste then add the celery and gently stir to coat thoroughly. Transfer to a greased 1-quart baking dish.
• Cover and bake for 20 minutes. While the celery is baking, use a microwave to melt the remaining 1 tablespoon of butter in a small bowl. Add the breadcrumbs, remaining 1 tablespoon Parmesan, and parsley; stir to combine.
• Remove cover and sprinkle with breadcrumb mixture. Return to the oven and continue baking, uncovered for 10 minutes, until golden and bubbly. Serve hot.

Nutrition

Calories: 269kcal | Carbohydrates: 12g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 50mg | Sodium: 203mg | Potassium: 292mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1524IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg

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This post was updated October 24, 2025.