Northumberland Pan Haggerty Vegetarian Cheese and Potato Bake
Warm, comforting, and irresistibly cheesy, this Northumberland Pan Haggerty Vegetarian Cheese and Potato Bake is a timeless classic perfect for cozy family dinners or a hearty vegetarian side dish. Featuring layers of velvety potatoes, golden caramelized onions, and rich, mature cheddar cheese, this simple yet flavorful dish is baked to perfection with a golden, bubbling crust. The addition of fresh thyme offers a subtle herby note, while the use of butter and olive oil enhances its indulgent texture. Easy to prepare in under 20 minutes and requiring just a handful of staple ingredients, this traditional Northumberland recipe is a must-try for fans of rustic, oven-baked comfort food. Serve it alongside a crisp green salad or enjoy it as a standalone dish that embodies the best of British culinary heritage.
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Recipe Information
Ingredients
- 750 grams Potatoes
- 2 medium Onions
- 200 grams Mature cheddar cheese
- 50 grams Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves (optional)
Instructions
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens.
Peel the potatoes and slice them thinly (about 3mm thick). Use a mandoline slicer if available for even slices.
Peel and thinly slice the onions into rounds. Grate the cheddar cheese and set aside.
Heat a large ovenproof skillet or casserole dish on medium heat and add the butter and olive oil. Once the butter melts and begins to foam, reduce the heat slightly and add the sliced onions.
Cook the onions for 5-7 minutes until soft and golden, stirring occasionally to prevent burning. Remove the onions from the skillet and set aside.
Begin layering: Arrange a single layer of potato slices in the bottom of the skillet or casserole dish. Sprinkle over a pinch of salt, black pepper, and a small amount of the thyme leaves, if using.
Spread a portion of the cooked onions evenly over the potato layer, then sprinkle a portion of the grated cheddar on top.
Repeat the layers (potatoes, seasoning, onions, cheese) until all the ingredients are used, finishing with a generous layer of cheese on top.
Cover the skillet or casserole dish with a lid or tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
After 30 minutes, remove the lid or foil and continue baking for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbling.
Let the dish sit for 5 minutes before serving. Garnish with fresh thyme leaves if desired.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 390 mg | 30% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
