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1
Preheat oven to 400 F.
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2
Cook bacon until crisp and crumble.
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3
Melt butter and lightly brush over bottom and sides of a well-seasoned cast-iron or non-stick 10-inch skillet.
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4
With a sharp knife peel celery root and, using a mandoline or other manual slicer, cut crosswise into 1/16-inch-thick slices.
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5
Arrange 1 slice in center of skillet and arrange one layer of slices around center slice in a concentric circle, overlapping them slightly.
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6
Lightly brush layer with some of melted butter (being careful not to move slices) and sprinkle with one third bacon, 1 1/2 tablespoons Parmesan, 3/4 teaspoon thyme, 1 teaspoon olives, and salt and pepper to taste.
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7
Repeat procedure twice but reverse direction of slices each time so that layers are even.
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8
Add one more layer of celery root.
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9
Brush top with any remaining butter and sprinkle with remaining 1 1/2 tablespoons Parmesan and remaining thyme.
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10
Cover top of skillet tightly with foil and bake celery root in middle of oven 20 minutes.
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11
Remove foil and bake 20 to 25 minutes more, or until celery root is tender and top and edges are golden brown.
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12
Transfer celery root Anna with 2 large spatulas to a cutting board and cut into wedges.
