Preheat the oven to 190°C (170°C fan oven) mark 5. Melt the butter in a heavy pan.
Step 2
Peel the potatoes and slice as thinly as possible - a mandolin works well. Don't put the potato into water as this will wash away the starch and prevent the cake sticking together. Peel and thinly slice the celeriac.
Step 3
Baseline a 25cm (10in) loose-based cake tin with parchment and brush with melted butter. Layer up the potato and celeriac slices, slightly overlapping, seasoning well with salt, freshly ground black pepper and nutmeg at each layer. Finish by drizzling with butter and seasoning generously again.
Step 4
Cover with parchment, then put a 23cm (9in) cake tin filled with baking beans on top to compact the cake, making it easier to slice. Bake for 1hr 10min or until potatoes are tender. Cool, cover and chill overnight.
Step 5
To heat up, invert tin on to a heatproof serving plate and warm in the oven at 190°C (170°C fan oven) mark 5 for 10min, then brown under a preheated grill for 5-10min. Serve sliced into wedges.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
