Pan haggerty

  • serves 4
  • Easy

Hailing from Northumberland, pan haggerty combines layers of buttery potato and onion topped with bubbling cheddar cheese. This one-pot dish is sure to warm your bones, serve with steamed winter greens on the side.



  • vegetable oil
  • onions 2, thinly sliced
  • goose fat, lard or oil 2 tbsp, melted
  • floury potatoes (such as King Edward) 800g, thinly sliced
  • cheddar grated to make a couple of handfuls


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Heat 2tbsp oil in a frying pan and soften the onions for 7 minutes until they start to caramelise. Remove and drain on kitchen paper. Clean the pan, return to the heat and add ½ the fat.

  • Step 2

    Add a layer of potato, then onion and season. repeat until you have used all the potatoes and onions. Spoon over the remaining melted fat, cover with foil and cook on a high shelf for 25-30 minutes. Remove the foil and test with a sharp knife – it should glide through easily.

  • Step 3

    Sprinkle with the cheddar then pop under a hot grill until golden and bubbly. Run a knife around the edges and slide onto a plate.

Nutritional Information

  • Kcals 369
  • Carbs 22.2g
  • Protein 7.3g
  • Fat 21.5g
  • Salt 0.34g
  • Saturates 7.7g
  • Fibre 2.2g