How to make Pan Haggerty

Today I felt the need to make Pan Haggerty (as you do)!  Pan Haggerty is a dish that consists of thin layers of potato, onion and cheese which is localised to the Tyneside area of North East England.  


Pan Hagerty




























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.
You must be sure to cut your potatoes very thinly or the dish will burn before they are cooked through.



To make Pan Haggerty you will need an oven proof pan about 24cm, a mandolin slicer and the following:

500g Maris Piper potatoes - peeled and very thinly sliced

2 large onions - peeled and very thinly sliced
125g extra matured cheddar - grated
a big knob of butter - about 20g - melted
a glug of olive oil
sea salt and freshly ground black pepper

How to do it:
Preheat your oven to 190C/375F or Gas 5
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.

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. Now repeat with the rest of the ingredients making sure you end with a layer of cheese topped potatoes.
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.


Pan Haggerty

Using a plate to cover the pan, turn it upside down to turn the Pan Haggerty out onto a plate.   I then did the same with that plate so it ends cheese side up. 

Now put the pan into your preheated oven and cook for about 25-30 minutes until the top is golden and bubbling. Before serving, test that the potatoes are cooked by inserting a sharp knife.
Leave to rest for a few minutes before turning out onto a plate. Cut into slices and serve immediately.

9 comments

  1. Jan, 'peasant food' like that is just the best and in my opinion fit for a king!

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  2. I've never heard of Pan Haggerty before - a very warming and comforting dish for all this snowy weather

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  3. I haven't heard of this dish before Jan, but I can tell you it would definitely be on my menu!!!

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  4. I luv it! It's a potato tarte tatin...taterlicious!

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  5. I haven't made Pan Haggerty for years. It's a great recipe.
    Happy New Year Jan!

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  6. This is my first encounter with Pan Haggerty and I must say that I am very pleased to make its acquaintance. It's right up my street!

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  7. That looks delicious! I can only imagine how good the crispy edges of the potato and cheese tastes. Who needs gratin when you can have pan haggerty!

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  8. Potatoes in any form has my attention, but this haggerty has me jumping for joy!!!!

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  9. Cheesy chips! Wonder if you could do this with turnips? Finding out soon.....

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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