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Easy Northumberland Pan Haggerty

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.
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 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.
The root of 'Haggerty' is said to be the same as haggis: derived from the French 'hache', meaning chopped.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 6
Author: Elaine Lemm, The Spruce Eats

Ingredients

  • 4 ounces (1 stick) unsalted butter divided
  • 9 ounces onions peeled and thinly sliced
  • 1 pound large potatoes (such as russet or Idaho), peeled and thinly sliced, divided
  • 4 ounces grated aged cheddar cheese divided
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Gather the ingredients. Heat the oven to 375℉/190℃.
  • Over medium heat, melt 1 ounce (2 tablespoons) of the butter in a large frying pan and gently cook the sliced onions until soft but not browned. Set aside.
  • In an ovenproof frying pan or stovetop casserole, melt 1½ ounces (3 tablespoons) of the butter.
  • Remove the pan from the heat and then arrange a layer of potatoes in the pan.
  • Add a layer of onions.
  • Sprinkle on a layer of cheese.
  • Season with salt and pepper and repeat the layers ending with potatoes on top.
  • Place the pan over medium heat on the stovetop and cook for a few minutes, or until the bottom layer of potatoes is brown.
  • 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.
  • Raise the oven temperature to 425℉/220℃ and, when the oven has gotten up to temperature, return the pan to the oven and cook for 15 minutes.
  • To serve, loosen the edges of the potato cake from the frying pan with a spatula.
  • Flip the pan over quickly onto a plate or cutting board.
  • Cut into generous wedges and enjoy.

Notes

 
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).
  • Use slices of celeriac with the potatoes. Cut the celeriac to the same thickness as the potatoes.
  • Add cubed or sliced carrots to the dish. 
  • Replace the potatoes with slices of celeriac and/or carrots. 
  • Change the onions to shallots for a softer taste.
Serving Tips
  • 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). 
  • If you're a meat lover, pan haggerty is perfect with sausages, bacon, or cold cuts left from a Sunday lunch.
  • For vegetarians, serve with a fried egg on top or perhaps a dollop of wilted spinach or kale.