Celery Gratin (Or Better as a Cheesy Dip?)

I don't want to call this Celery Gratin a Bloggy Blooper because it did taste pretty darn good... But I'll quote my son, "I'm confused about why the celery is in there? I think it would be better to dip the celery into the cheese". So there you have it, maybe make the nice cheese sauce and treat it as a fondue and serve with vegetables, bagel or pita chips, and bread cubes:@) Actually, I would add some celery to the dip, but finely mince it.

Celery Gratin-from Taste of Home

1/2 C butter, divided

6 Tblsp A/P flour

1 C milk

1 C heavy whipping cream

3/4 C shredded swiss Cheese

1/2 tsp salt

1/2 tsp pepper

dash ground nutmeg

8 celery ribs cut into 1" pieces

1/2 C celery leaves, chopped

6 slices white bread, crust removed

1. Melt 6 Tblsp butter in large sauce pan over medium heat.
2. Stir in flour, gradually whisk in milk and cream. Bring to boil, stirring constantly. Cook until thickened, about 3-4 minutes.
3. Stir in cheese, S&P, and nutmeg.
4. Stir in celery and leaves, transfer to greased 9x13" baking dish.
5. Tear bread into pieces, add to food processor, pulse to create crumbs. I crumbled my bread by hand.
6. Melt remaining 2 Tblsp butter, mix with crumbs, sprinkle over celery mixture.
7. Bake at 375 degrees until bubbly and golden brown, approximately 25-30 minutes. 

Try something new and have a happy day:@)