{"id":5338,"date":"2024-05-18T15:33:54","date_gmt":"2024-05-18T15:33:54","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5338"},"modified":"2024-05-18T15:37:39","modified_gmt":"2024-05-18T15:37:39","slug":"easy-northumberland-pan-haggerty","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/easy-northumberland-pan-haggerty\/","title":{"rendered":"Easy Northumberland Pan Haggerty"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Easy Northumberland Pan Haggerty<\/span><\/h2>\n
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Pan haggerty is also known as potato bake or casserole. It's a famous British dish from Northumberland, although it can be found across the whole of northeast Britain, and most of England, too.<\/span>
<\/div>Most will know it as a potato gratin<\/em>, but a dauphinoise<\/em> 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 includes a little bit of cabbage, which is an excellent way to sneak in some vegetables without the kids realizing it. A filling dish, pan haggerty is delicious on its own, but it is also excellent with sausages or other meat.<\/span>
<\/div>The root of 'Haggerty'<\/em> is said to be the same as haggis<\/em>: derived from the French 'hache'<\/em>, meaning chopped.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Elaine Lemm, The Spruce Eats<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> ounces (1 stick)<\/span> unsalted butter<\/span> divided<\/span><\/li>
  • 9<\/span> ounces<\/span> onions<\/span> peeled and thinly sliced<\/span><\/li>
  • 1<\/span> pound<\/span> large potatoes<\/span> (such as russet or Idaho), peeled and thinly sliced, divided<\/span><\/li>
  • 4<\/span> ounces<\/span> grated aged cheddar cheese<\/span> divided<\/span><\/li>
  • Sea salt<\/span> to taste<\/span><\/li>
  • Freshly ground black pepper<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Gather the ingredients. Heat the oven to 375\u2109\/190\u2103.<\/span><\/div><\/li>
    • Over medium heat, melt 1 ounce (2 tablespoons)\u00a0of the butter in a large frying pan and gently cook the sliced onions until soft but not browned. Set aside.<\/span><\/div><\/li>
    • In an ovenproof frying pan or stovetop casserole, melt 1\u00bd ounces (3 tablespoons) of the butter.<\/span><\/div><\/li>
    • Remove the pan from the heat and then arrange a layer of potatoes in the pan.<\/span><\/div><\/li>
    • Add a layer of onions.<\/span><\/div><\/li>
    • Sprinkle on a layer of cheese.<\/span><\/div><\/li>
    • Season with salt and pepper and repeat the layers ending with potatoes on top.<\/span><\/div><\/li>
    • Place the pan over medium heat on the stovetop and cook for a few minutes, or until the bottom layer of potatoes is brown.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • Raise the oven temperature to 425\u2109\/220\u2103 and, when the oven has gotten up to temperature, return the pan to the oven and cook for 15 minutes.<\/span><\/div><\/li>
    • To serve, loosen the edges of the potato cake from the frying pan with a spatula.<\/span><\/div><\/li>
    • Flip the pan over quickly onto a plate or cutting board.<\/span><\/div><\/li>
    • Cut into generous wedges and enjoy.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>\u00a0<\/span><\/h5>\n
      <\/span>Recipe Variations<\/span><\/h5>\n
      \nYou can vary a pan haggerty in much the same way as any potato gratin (bearing in mind\u00a0this will no longer be the classic dish).<\/span>
      <\/div>\n
        \n
      • Use slices of celeriac with the potatoes. Cut the celeriac to the same thickness as the potatoes.<\/li>\n
      • Add cubed or sliced carrots to the dish.\u00a0<\/li>\n
      • Replace the potatoes with slices of celeriac and\/or carrots.\u00a0<\/li>\n
      • Change the onions to shallots for a softer taste.<\/li>\n<\/ul>\n
        <\/span>Serving Tips<\/span><\/h5>\n
        \n
          \n
        • Pan haggerty can be eaten cold or at room temperature. It’s delicious as a snack or part of a lunch (wrap in foil and pop into a lunchbox).\u00a0<\/li>\n
        • If you’re a meat lover, pan haggerty is perfect with sausages, bacon, or cold cuts left from a\u00a0Sunday lunch.<\/li>\n
        • For vegetarians, serve with a fried egg on top or perhaps a dollop of wilted spinach or kale.\u00a0<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5335,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,362,366,2506,136,2505,140,697],"tags":[],"class_list":["post-5338","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-breakfast-brunch","category-british","category-dinner","category-entree","category-lunch","category-side","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/05\/northumberland-pan-haggerty-recipe-435687-hero-02-5c0c35ca46e0fb0001f52177.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5338"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5338\/revisions"}],"predecessor-version":[{"id":5347,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5338\/revisions\/5347"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5335"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}