Pan Haggerty

Method

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1. Heat the butter and dripping 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

Chef’s Tips

• 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.

Pairing Suggestions

• A green salad
• Cold ham
• Brown sauce

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.