A northern English layered potato, onion, and cheese skillet cooked slowly in butter until tender and golden.
20 min prep 42 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the potatoes and slice them 3 mm thick, then cut the onions into thin rings.
Melt half the butter in a wide pan and arrange one third of the potatoes on the base.
Sprinkle some onion, kashar cheese, salt, and black pepper over the potatoes.
Finish the layers in the same order and dot the remaining butter over the top.
Cover the pan and cook over low heat for 28 minutes until the potatoes are tender.
Uncover and finish in a 190°C oven for 12 minutes until browned on top.
Sprinkle with parsley, slice, and serve hot.
💡 Tip: Do not slice the potatoes too thick; slices around 3 mm soften in the pan without burning.
🍽️ Serving suggestion: Serve pan haggerty hot like a vegetable main dish with pickles, parsley, and optional yogurt-free green salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~412
kcal calories
14
g protein
44
g carbs
20
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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