This is a take on the classic dish, Potatoes Anna (use the search engine on the recipe blog for that recipe). It’s simple and delicious, and, it can be baked ahead and then reheated. The baking time will depend on the width of your slices.
1 celeriac, about 1 1/4 lbs
4 T butter, melted, or vegetable oil
salt and pepper, to taste
1. Preheat oven to 350ºF. Peel celeriac, using your preferred method. Slice it as thinly as possible. A mandoline works best, a serrated knife will also give good results. Line the bottom of an 8-inch cake pan or springform pan with parchment paper. Brush the sides of the pan with some melted butter or oil. You can also use an 8-inch square baking pan.
2. Layer the celeriac slices into the dish, brushing butter or oil between layers. Sprinkle with some salt and pepper between layers as well. Press the slices down firmly and cover the top with foil.
3. Bake for about 30 minutes, then remove foil and bake for another 10 minutes, until the celeriac is tender. Let rest for 10 minutes, then run a knife around the edge of the pan and turn out like a cake. Serve in wedges. If you used an 8-inch square baking pan, just serve from the pan.