Northumberland Pan Haggerty - Vegetarian Cheese and Potato Bake

"I grew up with this, as well as the meat version which is called Panackelty, (Recipe #423393). It is a cheap and cheerful supper dish, that would satisfy the hungriest of workers and families. Layers of potatoes are fried with onions and cheese for a delectable supper dish, and one of my all time favourites. Historical note: This is a traditional Northumberland supper dish which is said to have taken its name from the French 'Hachis', meaning to chop or slice. Traditionally Pan Haggerty is always served directly from the pan in which it is cooked."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by breezermom photo by breezermom
photo by Dreamer in Ontario photo by Dreamer in Ontario
Ready In:
40mins
Ingredients:
5
Serves:
3-4
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ingredients

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directions

  • Thinly slice the potatoes with a mandolin; also slice the onions and cheese as thinly as possible. Add the butter to a large frying pan and melt on low heat. When the butter is just melted, remove the pan from the heat and place alternating layers of potatoes, onions and cheese in the pan (reserving a little cheese for the topping), seasoning between each layer.
  • Cover and cook gently for about half an hour until the potatoes and onions are cooked through. Add the remaining cheese on top, season and place under a pre-heated grill. Cook until the topping is golden brown and bubbling then serve straight from the pan.
  • Serve with salad or steamed greens.

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Reviews

  1. Scalloped potatoes in a skillet! Quick and easy to make, and smells great while cooking! I halved the recipe, and was in a bit of a dilemma by not having an amount of butter.....so i just guesstimated and came up with what I thought would work. I added a bit of butter to each layer as well....but then again, maybe I didn't add enough to the skillet to start with! Used a mix of sharp and mild cheddar, with a bit of edam cheese thrown in because I had some that needed using. Next time I'll garnish with some fresh chopped chives or green onions. Thanks for sharing!
     
  2. This smelled so wonderful while it was cooking and the final result doesn't disappoint. I especially love the crispy cheese topping. The cheese used was cheddar and I served this with a salad. This will be going into my list of keepers. Made for ZWT6 SSaSSy's
     
  3. How much butter should be used? The amount has been left out of the list of ingredients.
     
  4. Seriously delicious. We could not stop eating them! Highly recommended, but prep time is a little longer than indicated as well as cook time.
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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