Pan Haggerty Recipe

Pan Haggerty is a comforting British side dish everyone will love. Who can resist potatoes with melty cheese?

Pan Haggerty is very much akin to a gratin and scalloped potatoes. Thin slices of potatoes are layered with onions and cheese, that is started on the stovetop then finished in the oven. It’s one of the easiest and most comforting side dishes.

Pan Haggerty originates the area of England that I am from, the North East. It is a traditional side dish that is a vegetarian version of Panackelty that is made of corned beef and root vegetables which is a dish that originates from my home town and that recipe will be coming soon.

Pan Haggerty is mainly eaten in Britain, but it is frequently eaten in Ireland too.

A good starchy potato is what should be used as the starch will help bond the layers together. Idaho and russet are great options; red skin potatoes are not. The potatoes must be sliced thinly so helps if you’re good with a sharp knife, or a mandolin slicer will make quick work of this step.

Because potatoes are bland and have not a lot of their own flavor, a good sharp cheddar is the best choice and along with sweet onions, this dish could almost be a tasty meal.

The dish needs to be made in a heavy, preferably, cast iron skillet to make for even cooking and it must be ovenproof because the once the dish has cooked stove top, it is then transferred to the oven to get the top golden and brown.

These potatoes make amazing leftovers and I enjoyed them with eggs for satisfying breakfast the next day.

You’re probably wondering about the name, Pan Haggerty? So am I. I can’t find any explanation of the name but nothing surprises me that comes from the North because we do use a lot of slang words and there are so many other names, words and terms that can’t be explained. If you know, you are welcome to leave a comment.

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