Pan haggerty

Serves: 6

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Total Time: 80

Prep Time: 20

Cook Time: 60

• 900 gram(s) maincrop potatoes
• 50 gram(s) unsalted butter
• 2  onions, peeled and finely chopped
• 1 tablespoon(s) groundnut or vegetable oil
• sea salt, black pepper
• 100 gram(s) Gruyère, Abondance or
• Emmenthal, grated

Method

1. Boil the potatoes in their jackets for 25-35 minutes until tender. Drain and leave to steam dry for a few minutes. Peel them while they are hot, then pass them through the coarse blade of a mouli-lègumes, or coarsely grate them.
2. Heat the oven to 220ºC (200ºC fan oven) gas mark 7. Melt a third of the butter in a large non-stick frying pan with a heatproof handle over a gentle heat and sweat the onions for about 5 minutes until beginning to colour. Combine them with the potatoes. Add another third of the butter and the oil to the pan, scatter over half the potato and onion and season. Scatter over the cheese, then the remaining potato and onion, season and gently press down. Bake for minutes. Loosen the pan haggerty, place a baking tray over the top of the pan and carefully invert the cake onto it.
3. Melt the remaining butter in the pan and slide the potato cake back into it to brown the other side. Return the cake to the oven for another 15-20 minutes until golden on top. Slide it onto a warm plate, cut it into wedges and serve.

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