Nutritional Guidelines (per serving) | |
---|---|
286 | Calories |
22g | Fat |
17g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 6 portions (6 servings) | |
Amount per serving | |
Calories | 286 |
% Daily Value* | |
Total Fat 22g | 28% |
Saturated Fat 13g | 66% |
Cholesterol 59mg | 20% |
Sodium 184mg | 8% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 2g | 8% |
Protein 6g | |
Calcium 157mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Pan haggerty, by any other name, is known as potato bake or casserole. The dish is a famous British food from Northumberland, although it can be found across the whole of northeast Britain, and most of England, too.
A filling dish, pan haggerty is excellent with sausages or any meat and even delicious on its own. Most will know it as a potato gratin, but a dauphinoise it is not, because there is no cream in the recipe.
This pan haggerty recipe uses just potatoes, onions, and cheese but sometimes it also is made with a little bit of cabbage as well. This is an excellent way to get kids to eat vegetables without them realizing.
Ingredients
- 4 ounces butter (divided)
- 9 ounces onions (peeled and thinly sliced)
- 1 pound large potatoes (bakers like Russet or Idaho, peeled and thinly sliced)
- 4 ounces cheddar cheese (aged, grated)
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
Steps to Make It
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Gather the ingredients.
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Heat the oven to 375 F/190 C.
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Over medium heat, melt 1 ounce of the butter in a large frying pan and gently cook the sliced onions until soft, but not browned.
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In an ovenproof frying pan or stovetop casserole, melt half the remaining butter.
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Remove the pan from the heat and then arrange a layer of potatoes in the pan.
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Add a layer of onions.
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Sprinkle on a layer of cheese.
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Season with salt and pepper and repeat the layers ending with potatoes on top.
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Place the pan over medium heat on the stovetop and cook for a few minutes, or until the bottom layer of potatoes are brown.
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Dot the surface of the potatoes with the remaining butter, then place in the heated oven and bake for 30 minutes. Remove from the oven.
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Raise the oven temperature to 425 F and, when the oven has gotten up to temperature, return the pan to the oven and cook for a further 15 minutes.
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To serve, loosen the edges of the potato cake from the frying pan with a spatula.
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Flip the pan over quickly onto a plate or a breadboard.
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Cut into generous wedges and enjoy!
Tips
- For vegetarians, serve with a fried egg on top or perhaps a dollop of wilted spinach or kale.
- If you're a meat lover, pan haggerty is perfect with sausages, bacon, or cold cuts left from a Sunday lunch.
- Enjoy pan haggerty cold or at room temperature. It's delicious as a snack or a meal when wrapped in foil and popped into a lunch box.
Recipe Variations
- You can vary a pan haggerty in much the same way as any potato gratin (bearing in mind this will no longer be the classic dish). Slice the celeriac and/or carrots the same thickness as the potatoes.
- Use slices of celeriac with the potatoes.
- Add cubed or sliced carrots.
- Change the onions to shallots for a softer taste.
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