Hungarian-style layered celeriac

Preheat the oven to 190 °C (conventional top and bottom heat). Generously grease a medium-sized baking pan or ovenproof baking dish (approx. 20x30 cm) with half of the butter.

Peel the celeriac and potatoes. Slice both into even rounds or half-moons, about 4-5 mm thick.

Bring lightly salted water to a boil in a large pot. First, add the potato slices for 5 minutes, then add the celeriac slices and cook together for an additional 4-5 minutes until just half-tender. Drain and let steam off a little.