Celery Gratin

1. Heat oven to 375 °F.
2. Spray a 9x13 inch casserole dish with nonstick spray.
3. Melt butter in large saute' pan over medium high heat. Add chopped celery and onion. Cook for about 5 minutes until just tender. Add garlic, salt and pepper and cook an additional 2-3 minutes.
4. Remove from heat and drain liquid. (An easy way to do this is to pour the cooked celery into a colander. Do not rinse!) Pour drained hot celery/onion mixture into prepared casserole dish. Set aside.

For the Cheese Sauce:

1. Melt 6 tablespoons of butter in a large skillet over medium high heat. Add 6 tablespoons of flour and whisk until well-blended, thick, and no visible flour remains.
2. Add 2 cups of half and half to the cooked flour and butter mixture. Stir until the sauce starts to simmer around the edges. Reduce heat to medium. Add thyme, salt and pepper. Continue to stir and simmer until thick.
3. Remove pan from heat and stir in grated swiss cheese until melted. Taste! More salt or pepper?
4. Pour the cream sauce over the celery and onion mixture.

For the Panko Topping:

1. Mix melted butter and panko crumbs. Sprinkle evenly over the celery and cream mixture.
2. Bake for 30 minutes until edges are bubbly and center is hot.
3. Store any left overs in refrigerator for up to 3 days. Freezing is not recommended.

Recipe by Laughing Spatula.