Not Strictly Pan Haggerty

Food Photography Photographer London UK Pan Haggerty

Serves 6

Ingredients

900g maincrop potatoes
50g unsalted butter plus more for brushing
2 medium onions, diced
salt & pepper
150g gruyère, emmental
or mature cheddar, grated
you will need a 25cm oven proof pan
 

Method

Pan Haggerty is a traditional dish from the north east made with sliced potatoes, onions and cheddar cheese and can also include bacon or corned beef in a more hearty version. Here the potatoes are mashed with emmental or gruyère so...not strictly Pan Haggerty but hopefully just as good.
Heat the oven to 200°C. Boil and mash the potatoes, leaving them a little bit lumpy to crisp up in places.
Melt half the butter in the pan and sweat the onions over a gentle heat until just coloured. Combine them with the potatoes.
Heat the rest of the butter in the pan, add half the mash and season. Sprinkle over the grated cheese and then add the remaining potato mixture. Season again and press it all down lightly.
Cook gently on the hob for 10 minutes.
Brush the surface of the mash with a little extra butter. Transfer to the oven for around 20-25 minutes until the potatoes are cooked through and the top is golden brown.