|Celery heads||2 Pound (2 Standard)|
|Chicken stock||1 Cup (16 tbs)|
|Dry vermouth/Dry white wine||3 Tablespoon|
|Shallot||1 , peeled and finely chopped|
|Cornstarch/Potato flour||1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Swiss cheese||1⁄4 Cup (4 tbs), grated|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
1 Preheat the oven to 400°F.
2 Lightly grease a Gratin dish or any shallow oven proof dish with butter.
3 Cut off the hard, woody bases and the leaves of the celery bunches.
4 Separate the stalks, and run a potato peeler down the outside of each stalk to remove any strings.
5 Cut the stalks into 1 ½ in lengths.
6 In a wide, fairly shallow saucepan or skillet, put the celery.
7 Add the stock and cover tightly.
8 Cook over moderate heat for about 7 minutes or until they are tender but still quite crisp.
9 Drain off the liquid into a small saucepan.
10 Add the vermouth or wine, shallot, and thyme to the pan.
11 Boil until the liquid has reduced by half.
12 In a small bowl, mix cornstarch or potato flour with a little cold water.
13 Gradually stir into the liquid in the pan.
14 Simmer for 1 minute while stirring.
15 In to the prepared Gratin dish, spread the celery pieces out in a single layer, slightly overlapping one another.
16 In a small saucepan, melt 3 tbsp butter and sprinkle it all over the celery.
17 Sprinkle with the grated cheeses and a little freshly ground pepper.
18 Drizzle the slightly thickened stock all over.
19 Place in the oven for about 10 minutes, until the cheese melts and is brown lightly on top.
20 Serve hot.