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  • Seasonal local food recipe No 175: Pan haggerty

    Posted on January 18th, 2013 Trish No comments

    Hugh Fearnley-Whittingstall’s Northumbrian take on the delicious combination of potatoes, onions and cheese. He suggests serving it with a crisp green salad, and some simply cooked pulses.

    Serves 6 as a side dish

    Preparation 20 minutes
    Cooking 40 minutes

    Ingredients
    50g butter
    2 onions, thinly sliced
    500g fairly firm-fleshed maincrop potatoes
    80g mature cheddar cheese
    sea salt, freshly ground black pepper

    Method
    Heat the oven to 190C/375F/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 (use a mandoline or the slicing side of a box cheese grater).

    Set aside a good pinch of the cheese – about 10g. Scoop the onions out of the pan. Layer a third of the sliced potatoes into the still-buttery pan, then add half the onions and half the cheese. Season well. Repeat the layers, then finish with a final layer of potatoes. Dot the remaining butter and the reserved 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.

    Recipe and photograph from The Guardian

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