VegetarianNorth East English cuisine Main Course

Pan Haggerty

Name: Pan Haggerty
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: North East English
Ingredients: 800 g maris piper potatoes; 2 medium brown onions; 150 g mature cheddar cheese; 40 g salted butter; 1 tbsp sunflower oil; 1 tsp fresh thyme leaves; 1 tsp Fine sea salt; 0.5 tsp freshly ground black pepper; 1 tbsp fresh flat-leaf parsley

Crisp, golden potatoes layered with sweet onions and bubbling mature Cheddar, cooked in a heavy pan on the hob and browned under the grill.

🇬🇧United Kingdom· North East England

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Difficulty: Easy
Calories: 415 kcal

Ingredients

0 of 9 gathered

Servings

800 g maris piper potatoes — peeled and thinly sliced into 3 mm rounds
2 medium brown onions — approx. 300 g, thinly sliced
150 g mature cheddar cheese — coarsely grated
40 g salted butter — divided into two portions
1 tbsp sunflower oil — or vegetable oil
1 tsp fresh thyme leaves — finely chopped
1 tsp Fine sea salt — divided
½ tsp freshly ground black pepper — coarsely ground
1 tbsp fresh flat-leaf parsley — finely chopped, for garnish

Equipment

•Heavy ovenproof frying pan (24 cm)
•Mandoline or sharp chef's knife
•Box grater
•Frying pan lid or aluminium foil

Nutrition

Per serving, approximate

Calories: 415 kcal
fat: 21 g
carbs: 44 g
fibre: 4 g
protein: 14 g
calories: 415 kcal

Instructions

1
Peel the potatoes and slice them into 3 mm rounds using a sharp knife or mandoline.
2
Slice the onions finely into thin half-moons.
3
Melt half the butter with the sunflower oil in an ovenproof frying pan over low heat.
4
Arrange a neat, overlapping layer of potato slices across the bottom of the pan.
5
Scatter over half the sliced onions, a third of the cheese, thyme, salt, and black pepper.
6
Repeat with a second layer of potatoes, the remaining onions, and another third of cheese and seasoning.
7
Top with a final layer of overlapping potatoes, dot with remaining butter, and press down firmly.
8
Cover the pan with foil and cook gently on the hob over low heat for 25 minutes until tender.
9
Preheat the grill (the overhead broiler) to high.
10
Remove the foil, scatter the remaining cheese over the top, and place under the grill for 6 minutes until bubbling.
11
Rest for 5 minutes, garnish with fresh parsley, and slice into hearty wedges to serve.

Chef's tips

Slice the potatoes evenly so they cook at the same rate. Keep the hob heat low during the covered stage to avoid burning the bottom crust before the middle softens.

Ingredient substitutions

mature Cheddar cheese → Northumberland cheese or Red Leicester
Maris Piper potatoes → King Edward or russet potatoes
sunflower oil → beef dripping (for traditional non-vegetarian flavour)

Storage

Store leftovers in an airtight container in the fridge for up to three days.

Reheating

Reheat wedges in a preheated oven at 180°C for 15 minutes until piping hot and crisp.

Common mistakes to avoid

•Slicing the potatoes too thickly, which leaves the centre raw and hard
•Cooking over too high heat on the hob, causing the base to scorch before the potatoes cook through
•Skipping the resting period, which causes the wedges to collapse when sliced

Serving suggestions

Serve straight from the pan with pickled beetroot and crusty breadPair alongside roasted meats or grilled sausages as a substantial sideEnjoy on its own with a crisp green salad dressed with English mustard vinaigrette