While County Durham has panackelty, neighbours in Northumberland enjoy another regional dish that serves as either a side dish or as a tasty vegetarian supper. It’s a simple combination of potato, onion, and cheese. And it’s called pan haggerty.
There’s little more to be said about this. After all, with potato and cheese, what more is there to say?
So let’s get straight to the recipe.
All amounts are variable here. Add more cheese to suit your taste. Choose the cheese you prefer. Make more or less, depending on if it’s a side or if it’s a main.
3-4 potatoes, choose medium to large ones
1/2 cup grated cheese – this is the bare minimum. For a really cheesy treat, you’ll want to add more.
2 tbs butter
salt and pepper
Cut the potatoes into thin slices. Peel and dice the onions.
Preheat the oven to Gas Mark 6 / 200C / 400F.
Melt 1 tbs butter in a cast-iron pan on a medium heat. Add the onions and cook until they start to soften. Remove the onions from the pan and switch off the burner.
Place a layer of potatoes in the bottom of the pan. Sprinkle with a good amount of salt and pepper. Top with some of the onions, and then some of the cheese.
Repeat this, adding another layer of potatoes, more onions, and more cheese. Continue until all of the potato and onion is used.
Finish with a good layer of cheese and a sprinkling of salt and pepper. Dab the remaining tbs of butter on top.
Place the pan back over a medium burner for about 5 minutes, or until the bottom layer of potatoes starts to brown. Remove from the heat and put in the preheated oven. Cook for at least 30 minutes until the potatoes are soft and the cheese is melted and gooey.
If you have enough patience, wait for 5 minutes before serving with some crusty bread and a green salad.