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Pan Haggerty

This dish was a cheap and tasty way to fill stomachs in pit towns across the region (the root of 'Haggerty' is said to be the same as haggis: derived from the French 'hache', meaning chopped). It remains one of the simplest vegetable dishes in British cooking, but also one of the best.

  • 35 minutes prep. time
  • 35 minutes cooking time
  • Serves 4
  • Soups, stews & curries, Pies & savoury treats, Vegetarian & vegan
Potatoes grown by Peter and Gina Smithies in Pembrokeshire
For this recipe we recommend potatoes grown by National Trust tenant farmers | © Jason Ingram


  • 900g potatoes 
  • 500g white onions
  • 2 tbsp butter
  • 220g Cheshire cheese, grated
  • 1 vegetable stock cube
  • White sauce (use your preferred recipe)
  • Salt and pepper to taste


Step 1

Slice the potatoes thinly, then blanch in hot water until just cooked, and drain.

Step 2

Heat the butter in a large non-stick pan, add onions and sweat them down until cooked.

Step 3

Crumble the stock cube over and stir through.

Step 4

Using a large ovenproof dish, add a layer of cooked potato slices, onion and white sauce and top with grated cheese.

Step 5

Continue to arrange the ingredients in layers, seasoning each one with salt and pepper.

Step 6

Bake in the oven for 35 minutes.

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