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Pan Haggerty from the Woodfired Oven

This is a traditional one-pot recipe from the North of England, a fabulous layered concoction of potatoes, onions and cheese.

We cook it all year round as an accompaniment to most meat dishes or served on its own with some green vegetables or a winter salad. It’s also delicious for breakfast or brunch with a poached or fried egg on top and our slow-cooked woodfired tomatoes on the side.

It’s so simple to make – just take a look on this week’s #woodfiredweekly here.

This week’s #woodfiredweekly

Woodfired Pan Haggerty – Ingredients

4 large potatoes – skin on – thinly sliced into rounds

2 small onions – peeled and thinly sliced

100g grated cheddar cheese

50g butter

Salt & pepper

Woodfired Pan Haggerty – Oven State, Equipment etc

1-2 Mississippi

Heat deflector to prevent side scorch

Door on but ajar with a gap to let oxugen through to the fire

Shallow pan


Woodfired Pan Haggerty – Method

1. Place the shallow pan in the oven to heat up.

2. Melt the butter.

3. Layer up the ingredients : put a little melted butter on the base of your pan, then a layer of potatoes, onions, cheese and salt & pepper. Repeat until all your ingredients have been used up ending with a layer of potaoes.

4. Press down and then pour the remaining butter over the top.

5. Place in the oven for about 30-40 minutes until golden on top and a knife goes through the potatoes easily.

6. Serve hot or allow to cool down a little.

Woodfired Pan Haggerty – Alternatives

For a change add some cooked bacon or cooked sliced sausages to the dish. It’s also delicious with a poached or fried egg on top.

Woodfired Pan Haggerty – Wine Suggestion

Thanks to Suzie of Michael Sutton’s Cellar for more great wine suggestions –

“An unoaked Chardonnay like Domaine du Tariquet Chardonnay from Gascony, France or a lovely dry Chenin Blanc from South Africa, Simonsig is a particularly well-loved example“.