Potato and Celeriac Pancake

Preparation

• • With the rack in the lowest position, preheat the oven to 220 °C (425 °F).
  • In a saucepan, melt butter and cook until it just begins to brown. Strain. Set clarified butter aside.
  • With a mandoline, thinly slice potatoes: two lengthwise (oblong-shaped) and four widthwise (round-shaped). Thinly slice celeriac. Set aside.
  • Generously brush a 23-cm (9-inch) non-stick skillet with clarified butter. Arrange a first layer of round sliced potatoes at the bottom of the skillet, overlapping them to form a rosette.
  • Cover the sides of the skillet with all oblong-shaped potatoes slices, placing them perpendicular to those at the bottom of the skillet. Overlap and let them extend over the sides of the skillet.
  • Form layers of potato round slices and celery root over the bottom. Brush with a little butter and season every other layer with salt and pepper. Lightly press each layer. Fold potato sides toward the centre. Finish with a potato rosette. Brush with remaining butter.
  • Bake for about 1 hour or until the outside of the pancake is golden brown and crispy. Right out of the oven, run a spatula or knife around the edge of the skillet and pancake to slightly loosen it. Flip onto a serving plate. Serve with roasted chicken or beef prime rib.