Pan Haggerty – Northumberland’s Scalloped Potatoes
This English potato dish is Northumberland’s take on the delicious combination of potatoes, onions and cheese. The trick is to use something other than your generic potato. A variety like the Purple Viking potato has the perfect amount of earthy flavor along with a fluffy, light and soft consistency when cooked.
- 3 Tbsp butter
- 2 onions, thinly sliced
- 1lb heirloom or other flavorful potatoes such as Purple Viking
- 1 cup mature cheddar, grated
- Sea salt and freshly ground black pepper
- Heat the oven to 375°F.
- Melt half the butter in a large ovenproof caste iron frying pan over medium-low heat. Fry onions for about 15 minutes, until soft and golden, being careful not to burn them.
- Meanwhile, peel the potatoes and slice them very thinly (use a mandolin or the slicing side of a box cheese grater).
- Scoop the onions out of the pan. Layer a third of the sliced potatoes into the still-buttery pan, then add half the onions and half the cheese, reserve about 1/8 cup or so for the top. Season well.
- Repeat the layers then finish with a final layer of potatoes.
- Dot the remaining butter and the reserved cheese over the top and season.
- Bake for about 40 minutes, until the potatoes are tender all the way through and the top is golden.
- Serve piping hot.
Adapted from Hugh Fearnley-Whittingstall’s recipe.