Pan Haggerty Recipe

How to Make Pan Haggerty

Pan haggerty is a thrifty dish from Northumbria, north of England that is made up of potatoes, onions and cheese. Traditionally it would have used dripping, lard or bacon fat and was cooked and served in a heavy cast-iron pan

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A lovely winter warmer easy one-pot potato recipe and is proper comfort food for a cold winter's day.

What is Pan Haggerty?

Pan Haggerty is a dish that consists of thin layers of potato, onion and cheese from the north of England.

Most will know it as a potato gratin, but it is not dauphinoise as there is no cream in the recipe. This pan haggerty recipe uses just potatoes, onions, and cheese.

The Hairy Bikers, add carrots to their recipe, so it seems to me you can adapt the recipe to suit your taste.

A variation known as Panaggy is made in some parts of the north, which uses much the same ingredients (with the addition of bacon) but is made into a kind of cottage pie.

There's also there is a dish called Panaculty which uses corned beef; sounds interesting I might have to look into making this.

Recommended Equipment

You will need a mandoline slicer in order to slice your potatoes thin enough to cook.

Ingredients in Pan Haggerty

• Potatoes

• Onions

• Extra matured cheddar

• Unsalted butter

• Olive oil

• sea salt and freshly ground black pepper

Once cooked, use a plate to cover the pan, turn it upside down to turn the Pan Haggerty out onto a plate; then do the same with that plate so it ends with the cheese side up.

What to Serve with Pan Haggerty

You can serve pan haggerty on its own as a main dish.

• Or as a side dish with roast chicken or as a breakfast with crispy bacon and a fried egg

• You could add shredded savoy cabbage to your pan haggerty, just cook it along with the onions

• With sausages 

• With a simple green salad

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

pan haggerty, how to make pan haggerty, pan haggerty recipe, potato recipe

potatoes, main, side

Tyneside England

Yield: 2-4

Author: Jan Bennett

Pan Haggerty

Serves 2 as a main or 4 as a side.

Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M

Ingredients

• 500g Maris Piper potatoes - peeled and very thinly sliced
• 2 large onions - peeled and very thinly sliced
• 125g extra matured cheddar - grated
• 20g unsalted butter - melted
• 1 tablespoon of olive oil
• sea salt and freshly ground black pepper

Instructions

1. Heat the olive oil in the pan and add the onions. Cook over a medium heat, stirring so they soften but try not to colour them, you just want them soft. After about 10 minutes they should be done, remove and set aside.
2. Don't wash the pan - you need the little oil that there is left in it. Arrange a layer of the potatoes on the bottom of the pan and brush with melted butter. Season lightly with salt and pepper and then scatter with some of the onions and a layer of cheese.
3. Now repeat with the rest of the ingredients making sure you end with a layer of cheese topped potatoes.
4. Put the pan over a medium-high heat and cook for about 2 minutes so that the bottom layer of potatoes gets nice and brown.
5. Now put the pan into your preheated oven and cook for about 25-30 minutes until the top is golden and bubbling.
6. Before serving, test that the potatoes are cooked by inserting a sharp knife.
7. Leave to rest for a few minutes before using a plate to cover the pan, turn it upside down and tip the Pan Haggerty out onto a plate.
8. You can then do the same again with that plate so it ends up cheese side up.
9. Cut into slices and serve immediately.

Notes

To make Pan Haggerty you will need a 24cm ovenproof pan and a mandoline slicer.

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