Northumberland Pan Haggerty Vegetarian Cheese And Potato Bake Recipes

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EASY NORTHUMBERLAND PAN HAGGERTY



Easy Northumberland Pan Haggerty image

This recipe for pan haggerty, a famous potato bake from Northumberland, is a filling dish that can be eaten as a side or on its own.

Provided by Elaine Lemm

Categories     Side Dish     Dinner     Lunch     Snack

Time 55m

Yield 6

Number Of Ingredients 6

4 ounces (1 stick) butter (divided)
9 ounces (about 1/2 pound) onions (peeled and thinly sliced)
1 pound large potatoes (russet or Idaho, peeled and thinly sliced), divided
4 ounces grated aged cheddar cheese (divided)
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Cut into generous wedges and enjoy.

Nutrition Facts : Calories 302 kcal, Carbohydrate 21 g, Cholesterol 59 mg, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, Sodium 231 mg, Sugar 3 g, Fat 22 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

NORTHUMBERLAND PAN HAGGERTY - VEGETARIAN CHEESE AND POTATO BAKE



Northumberland Pan Haggerty - Vegetarian Cheese and Potato Bake image

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.

Provided by French Tart

Categories     Savory Pies

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 5

3 -4 large potatoes, peeled and sliced thinly
butter
salt and black pepper
2 medium onions, peeled and sliced
4 -6 ounces lancashire cheese or 4 -6 ounces cheshire cheese

Steps:

  • 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.

Nutrition Facts : Calories 466.1, Fat 12.9, SaturatedFat 8.1, Cholesterol 39.8, Sodium 260.2, Carbohydrate 71.8, Fiber 9.4, Sugar 6.2, Protein 17.7

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