Pan Haggerty

What to Put on the Table With Pan Haggerty

• A green salad
• Cold ham
• Brown sauce

Making Pan Haggerty, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the butter and dripping (or vegetable oil) in a heavy 24 cm frying pan until foaming.

   Mark done

2. Lay in a third of the potato slices in overlapping circles, then half the onion, a third of the cheese, and a third of the salt and pepper.

   Mark done

3. Repeat with another third of the potato, the rest of the onion, another third of the cheese and seasoning.

   Mark done

4. Finish with the last of the potato, pressed down firmly, and keep the final third of cheese back.

   Mark done

5. Cover and cook over low heat 35 minutes, until a knife goes through easily and the base has browned.

   Mark done

6. Scatter the remaining cheese over the top.

   Mark done

7. Put the pan under a hot grill 6 minutes, until the cheese is blistered and brown.

   Mark done

8. Rest 5 minutes, scatter with parsley and cut into wedges in the pan.

   Mark done

Related guides: Pan and tin size · Ingredient substitutions.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Worth Knowing Before You Cook

Do not rinse the potatoes. The starch is the glue.

Hob first under a lid, grill only at the end.

Press each layer down firmly as you build it.

Storing and Reheating

Refrigerated for 3 days. Re-crisp in a dry pan or a hot oven.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

Vegetarian when made with vegetable oil rather than beef dripping.