Pan Haggerty
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Ingredients
- 800 g potatoes
- 2 onions, thinly sliced
- 120 g mature cheddar, grated
- 30 g butter
- 100 ml vegetable stock
- 0.5 tsp dried thyme
Nutrition (per serving)
- Calories
- 364 kcal
- Protein
- 12.7 g
- Carbohydrate
- 37 g
- of which sugars
- 6 g
- Fat
- 17 g
- of which saturates
- 10.4 g
- Fibre
- 5.6 g
- Salt
- 0.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and very thinly slice the potatoes, ideally with a mandoline or sharp knife.
- 2
Butter a deep ovenproof dish, then layer a third of the potato slices in the bottom, followed by half the sliced onions and a third of the grated mature cheddar.
- 3
Repeat the layers, finishing with a final layer of potato and the last of the cheddar on top.
- 4
Pour the vegetable stock over the layers and scatter with dried thyme.
- 5
Cover with foil and bake at 180C (160C fan, gas 4) for 45 minutes, then uncover and bake for a further 15 minutes until the top is golden and the potatoes are tender.
- 6
Rest for 5 minutes before cutting into wedges to serve.
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