This Pan Haggerty recipe uses just potatoes, onions and cheese but sometimes is also made with a little bit of cabbage as well. A great way to get kids to eat vegetables without them realising.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 1lb/ 450g large potatoes, peeled and thinly sliced
- 4 oz/ 125g butter
- 9 oz / 250g onions, peeled and thinly sliced
- 4 oz/115g mature Cheddar cheese, grated
- Sea salt and freshly ground black pepper
- Over a medium heat melt 40g of the butter in a large frying pan and gently cook the sliced onions. Until soft but not browned.
- In an ovenproof frying pan melt half the remaining butter. Remove the pan from the heat then arrange a layer of potatoes in the pan, then a layer of onions followed by a layer of cheese, season with salt and pepper then repeat finishing with a layer of potatoes.
- Put the pan on to a medium heat and fry for a few minutes or until the bottom layer of potatoes is brown. Dot the surface of the potatoes with the remaining butter, then pop the pan into the preheated oven and bake for 30 minutes. Raise the oven temperature to 425°F/220°C/ Gas 7, then return the pan to the oven and cook for a further 15 minutes.
- To serve: loosen the edges of the cake from the frying pan with a spatula, flip the pan over quickly onto a plate or a breadboard, cut into generous wedges and serve.