Preheat oven to 200°C.
Remove leaves from celerette, wash leaves and place in a small bowl of ice water. Finely chop one rib of celerette and place in the ice water with the leaves. Set aside.Trim ends of remaining ribs of celerette. Cut ribs into 3-4 inch pieces.
Heat a fry pan on medium-high. Add olive oil and butter, allowing butter to melt slightly. Stir in garlic and leek and cook until softened, about 5 minutes. Place celerette pieces into pan and pour chicken stock over them. Add salt and thyme leaves. Bring to a boil. Turn the heat down to medium and let simmer uncovered for 15-20 minutes until the celerette is just tender (use a knife to test).
Transfer ingredients to a small baking dish. Pour cream over celerette and sprinkle cheese evenly on top. Season with salt and pepper and garnish with sprigs of thyme.
Bake, uncovered, for 30 minutes until golden and bubbly.Remove from oven and let rest for 10 minutes.
Remove reserved celerette bits and leaves from water, pat dry and scatter on top.
Serving Suggestion: Sometimes more cheese is a good thing. To make this dish a little richer and gooey-er, layer additional thin slices of Gruyère over the celerette during the last 3-5 minutes of baking. Turn up the oven to broil and place the baking dish back in the oven. Remove when the cheese is melted and golden brown. Finish with the fresh celerette bits and leaves before serving.
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