Pan Haggerty Potatoes
Pan Haggerty Potatoes is a comforting, rustic dish that brings simple ingredients to life with bold, satisfying flavors. Built on layers of tender, golden potatoes, caramelized onions, and a rich blanket of melted cheddar cheese, this hearty classic from Northern England delivers pure indulgence in every bite. Perfect as a side dish or a vegetarian main, this recipe combines buttery and savory notes with a hint of freshness from optional parsley garnish. Cooked in a single oven-safe skillet, it's as easy to prepare as it is delicious, with minimal prep time and a stunning presentation that will make it the star of any meal. Whether you're craving something cozy for a weeknight dinner or an impressive yet fuss-free dish for guests, Pan Haggerty Potatoes is a timeless crowd-pleaser.
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Recipe Information
Ingredients
- 800 grams Potatoes (waxy variety, e.g., Yukon Gold)
- 2 medium Onions
- 200 grams Cheddar cheese (or similar hard cheese)
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and slice them thinly, about 2-3 mm thick. Using a mandoline will help achieve uniformity.
Peel and slice the onions into thin rings or half-rings.
Grate the cheddar cheese and set it aside.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until they are soft and lightly golden. Remove the onions from the skillet and set them aside.
Preheat your oven to 200°C (400°F).
In the same skillet, spread a thin layer of the sliced potatoes, overlapping them slightly. Season with a pinch of salt and pepper.
Add a layer of the cooked onions, followed by a sprinkle of grated cheese.
Repeat the layering process with potatoes, onions, and cheese until all the ingredients are used, finishing with a generous layer of cheese on top.
Dot the remaining tablespoon of butter over the top layer.
Cover the skillet with a lid or foil and cook on the stovetop over low heat for 10 minutes to start softening the potatoes.
Transfer the skillet to the preheated oven. Bake uncovered for 20 minutes, or until the top is golden and bubbling, and the potatoes are fully cooked.
Remove the skillet from the oven and let it rest for 5 minutes before serving.
Optionally, garnish with chopped fresh parsley for a pop of color and freshness. Serve hot and enjoy!
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 3917 mg | 170% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 20.1 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1562 mg | 120% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4049 mg | 86% | |
*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.
