SERVES 4
600g firm, waxy
potatoes; such as
Desiree
3 large onions
100g strong cheddar
11/2 tbsp olive oil
20g butter, melted
sea salt and black pepper
26 BAR FOOD
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Pan haggerty
A pan haggerty consists of potatoes, onions and cheese-
simple, comforting f lavours you'd ex pect f rom a local bar.
For a more intense f lavour, use dripping from the weekend
roast in place of butter. We also use gutsy, m ature cheese,
such as Montgomery or Westcom be chedda r f rom Somerset.Peel and thinly slice the potatoes and onions, preferably using a
mandoline for the potatoes. Coarsely grate the cheese and set aside.Preheat the oven to 19o°c/Gas 5. Heat the olive oil in a fairly small,
ovenproof frying pan, about 20cm in diameter. Add the onions and
sweat, sti rri ng freq uently, for 6-8 m i n utes u nti I jl st softened. Tra nsfer
to a bowl and set aside.Arrange a layer of potatoes over the base of the pan l, with some
melted butter and season lightly with salt and pepper. then scatte,r
over a thin layer of onions and cheese. Repeat layering the irigredients,
making sure that you erid up with a Ja}'er-,oTcheese-topped''Potatoe:~.- __ .. •. ;",:,. ':";," .. -~ :, ';.. '~~~;:. 'f" ~!> .~r>.. _ ~::~; ~...,":';'
Put the pan over a medium:high heat and cook for 2-3 minutes until'
the bottom layer of potatoes is golden brown. Transfer the pan to the
... oy-en and bake f0r25-30 minutes, until the potatoes are tender when:
pierce. .d with a'~smaIIJ sharp - knife. The. ,cheese - topping. shol,.lId he:
golden; if not, increase th~ heat ~o 22:a°<:;iGa~ 7 and bakeforafl extra ;,,~
5 minutes or so." '.' .... ';". _ .. -:. ':; "
Leave. the pan;'haggerty to, CO?! slightly:for S minutes orso;~~irefU!ly
slide ,it onto a ""arm plat~, cut' into slices and' serve. •. .~.:.'.. ::::-.. ;,,:
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