Pan Haggerty

Pan Haggerty originated in Northumberland, North East England, likely as a cheap and filling meal for coal miners and factory workers during the Industrial Revolution, though specific details about its exact origin are not well-documented. The name is thought to derive from the French word "hache," meaning "chopped," referring to the chopped nature of the potato and onion slices used in the layered dish this one is a very simple dish, that was typically eaten as a main meal, often with the addition of other vegetables or small amounts of bacon. It was also eaten as a hearty breakfast, with bacon and fried eggs. The addition of cheese is debatable in the original dish, but it tastes so good, who cares!

Ingredients

• 700 g potatoes
• 2 onions medium
• 2 tablespoon oil
• 2 tablespoon butter
• 1 tablespoon thyme fresh
• 1 teaspoon ground nutmeg
• 2 teaspoon salt
• 1 teaspoon pepper
• 125 g mature cheddar

Method

1. Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
2. Peel the potatoes and onions and slice thinly. Grate the cheese.
3. Heat the oil over a medium heat in an ovenproof frying pan.
4. Cook the onions for 5 to 10 minutes until softened. Set aside.
5. In an ovenproof pan, melt 1 tablespoon butter over a medium heat then turn off.
6. Start layering the potatoes, starting with a third of the potatoes, third of the onions and a third of the cheese.
7. Season with salt, pepper and nutmeg and scatter over some thyme leaves.
8. Repeat the process twice more until all the ingredients are used.
9. Dot the top with the remaining butter.
10. Heat for 5 minutes over a medium heat to start the cooking process.
11. Cover the pan with foil or a lid and bake for 40-50 minutes until tender.
12. Remove the foil and bake for a further 10 minutes to brown.