Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Pan haggerty sits somewhere between a French gratin and a Welsh onion cake, being a layered dish of potatoes, cheese and onion, cooked on the hob in a frying pan. It is properly made with beef dripping, but can also be made with butter, lard or goose fat – or, for a distinctly Mediterranean slant, with olive oil, in which case call it something else to avoid recriminations from purists.