Pan haggerty

“Pan what ?” I hear you say! This is a real store cupboard but filling dish, great as a side but also on its own. It originates from Northumberland but the basic ingredients together can be seen in dishes around the globe – potato, onion and cheese .

I was looking for something to show off our home grown spuds in all their glory as a main dish. There seems to be several versions , some that essentially fry the ingredients in butter once all layered but a slightly less fattening version cooks it in stock with a final layer of cheese on top. Some add cabbage , others bacon.

I begrudgedly opted for the stock version as my youngest is allergic to dairy so needed something that meant I could add the cheese at the end after removing a portion. Ours was definitely store cupboard as ran out of cheddar so half was covered in Danish blue as well! We will definitely be cooking it again!

So I took

1 sliced onion
500 g sliced potato
4 bacon rashers, chopped
80 g cheese, grated
500 ml chicken stock
Oil

Fry onion and bacon in tablespoon of oil
Remove from pan and then layer pototo with bacon and onion mix , ending with potato layer.
Pour in stock, cover pan and simmer for 25 minutes.
Sprinkle with grated cheese and grill until golden brown.

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