Pan Haggerty is one of the simplest vegetable dishes in British cooking, but one of the best. It is a dish that tells a story of poverty and ingenuity, and also of the close links that the North still has with Scotland. The root of Haggerty is said to be the same as haggis: both derived from the French hache, meaning chopped. In many pit towns, Pan Haggerty was a cheap way to fill stomachs, but a tasty one to boot, and a dish that can be prepared on the most basic of cooking ranges
- 900g/2lb potatoes - we recommend ones grown by National Trust tenant farmers!
- 500g/1lb 1oz white onions
- 2 tbsp butter
- 220g/7oz Cheshire cheese, grated
- 1 vegetable stock cube
- White sauce (use your preferred recipe)
- Salt and pepper to taste
- Slice the potatoes thinly, then blanch in hot water till just cooked, and drain.
- Heat the butter in a large non-stick pan, add onions and sweat down until cooked.
- Crumble over the stock cube and stir through.
- Using a large ovenproof dish, place a layer of cooked potato slices, onion and white sauce and top with grated cheese.
- Arrange in layers, seasoning each layer with salt & pepper.
- Bake in the oven for 35 minutes.