My mother's sister married a man from Newcastle, in the North of England. This was a dish she used to make when I was a child and visited her in the darker months of the year. It was a wonderful filling dish, much appreciated after a walk round the countryside outside the city or when the men had come in after watching a football match (that's a European football match!) I've made it since childhood - but I'm not sure whether or not it's a Tyneside dish or common throughout the north of England. All the ingredient amounts are approximate.... In reality, I don't measure anything!
Pan Haggerty
1 oz butter
1 oz sunflower oil
1 - 1.5 lbs peeled and thinly sliced potatoes. Use firm 'main crop' pots like Desiree or Maris Piper so that the potatoes do not render down to a mush!
2 medium onions, sliced thinly
4 oz good mature Cheddar or Wensleydale or Lancashire cheese, grated.
Heat butter and oil in a large heavy-based frying pan. Remove the pan from the heat and put in layers of potatoes, onions and grated cheese ending with a top layer of cheese.
Cover and cook the vegetables gently for about 20-30 minutes, until the potatoes and onions are cooked. Uncover, brown the top of the dish under a hot grill. Serve immediately.
YUM!
Pan Haggerty
1 oz butter
1 oz sunflower oil
1 - 1.5 lbs peeled and thinly sliced potatoes. Use firm 'main crop' pots like Desiree or Maris Piper so that the potatoes do not render down to a mush!
2 medium onions, sliced thinly
4 oz good mature Cheddar or Wensleydale or Lancashire cheese, grated.
Heat butter and oil in a large heavy-based frying pan. Remove the pan from the heat and put in layers of potatoes, onions and grated cheese ending with a top layer of cheese.
Cover and cook the vegetables gently for about 20-30 minutes, until the potatoes and onions are cooked. Uncover, brown the top of the dish under a hot grill. Serve immediately.
YUM!
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