Traditional pan haggerty

A delicious and simple potato and cheese layered dish that is a Northumberland favourite. Cooked by Adrian Edmondson on Ade In Britain.

Ingredients

100 g3½ oz unsalted butter
300 g10½ oz onions, peeled and finely sliced
500 g17¾ oz potatoes, peeled and very thinly sliced into rounds
150 g5¼ oz smoked cheese, grated
Vegetable oil
Sea salt and black pepper
Oak smoked kippers, to serve (optional)

Method: How to make Northumberland pan haggerty

Heat a splash of vegetable oil and 50g butter in a large pan over a low heat. Add the onions and fry gently until softened but not browned. Season with salt and pepper then remove from the pan and set aside.

Cover the base of the same pan with a layer of thinly sliced potatoes and fry until the underside starts to turn golden and crisp. Remove the pan from the heat and add a layer of onions then season with a little salt and pepper. Continue layering the onions and potatoes, seasoning each layer and finishing with a final layer of potato slices.

Dot the top of the potatoes with the remaining butter then top with the grated cheese.

Place in the oven at 170C/Gas 3 and bake for 30-40 minutes until cooked through and the cheese is golden brown. Remove from the oven and leave to rest for 5-10 minutes before serving.