Celery and Potato Gratin

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!

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