1hr 10mins
500g Scotty Brand potatoes
50g butter
2 onions, thinly sliced
80g mature cheddar, grated
Salt and pepper
Heat the oven to 190C / gas mark 5.
Melt half the butter in a 20-25cm ovenproof frying pan over a medium-low heat and fry the onions for about 15 minutes, until soft and golden.
Meanwhile, peel the potatoes and slice them very thinly.
Set aside about 10g of the cheese. Take the onions out of the pan and layer a third of the sliced potatoes into it, then add half the onions and half the cheese. Season well.
Do this a second time, then add a final layer of potatoes. Dot the rest of the butter and cheese over the top and season.
Bake for about 40 minutes, until the potatoes are tender all the way through and the top is golden. Serve piping hot, directly from the pan.
This dish originates in Northumberland and could be served as a main course, but we’ve quoted it as a side-dish. There are many variations of Pan Haggerty – this one is from Hugh Fearnley-Whittingstall.
