Irish Pan Haggerty is a delicious twist on a classic Northumberland potato dish using Dubliner cheese. It’s easy to make and will definitely wow those at your St. Patrick’s Day gathering.
Ingredients for Irish Pan Haggerty:
I used the following ingredients for this incredible dish: Unsalted butter, Russet potatoes, onions, Dubliner cheese, salt, and freshly ground black pepper.
Making the Irish Pan Haggerty:
I started by thinly slicing the potatoes and onions with my food processor using the 3 mm blade. Then, I cooked the onions in some melted butter in a skillet set over medium heat until they were softened but not browned. This took about 15 minutes.
When the onions were done, I melted the rest of the butter in a 10-inch oven proof skillet over medium heat. Then, I removed the pan from the heat. I arranged 1/3 of the potatoes in a layer, allowing the slices to overlap. Then, I topped the potatoes with half of the onions, and half of the cheese. I sprinkled some salt and pepper on the first layer. Then, I repeated the layering with half of remaining potatoes, the rest of the onions, and the rest of the cheese. Before topping the Irish Pan Haggerty with the remaining potatoes, I sprinkled on some more salt and pepper.
Finishing the Irish Pan Haggerty:
I heated the potatoes over medium heat for about 15 minutes until the bottom started to brown. Then I placed a piece of parchment paper on top along with a plate, and pressed down to compact the layers. I popped the Irish Pan Haggerty into a preheated 400° F oven for 15 minutes. After 15 minutes, I removed the pan from the oven and repeated the compacting with parchment paper and a plate. I returned the Irish Pan Haggerty to oven for 15 more minutes.
When I removed the Irish Pan Haggerty from the oven, it was perfectly cooked. I used a silicon spatula carefully release it from the sides and bottom of the pan.
I quickly flipped the Irish Pan Haggerty onto a cutting board, and cut it into wedges to serve. All I can say is that the Irish Pan Haggerty was incredible. It had the perfect mix of potatoes, onions, and cheese. Yum!
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Irish Pan Haggerty
- 3 tbsp unsalted butter divided
- 3 cups onion thinly sliced (about 10 ounces)
- 4 cups Russet Potatoes peeled and thinly sliced (about 1-1/4 pounds)
- 1 cup Dubliner cheese, shredded (4 ounces)
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- Preheat oven to 400° F.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add onions, and cook until soft, but not browned, about 15 minutes.
- Melt 2 tablespoons butter In a 10-inch oven proof skillet over medium heat. Remove from heat. Arrange 1/3 of the potatoes in a layer, overlapping the slices. Top with half of the onions, and half of the cheese, Sprinkle on 1/4 teaspoon salt and half of the pepper. Repeat layering with half of remaining potatoes, the rest of the onions, and the rest of the cheese. Sprinkle with remaining salt and pepper.
- Top with remaining potatoes. Heat over medium heat for 15 minutes or until bottom starts to brown.
- Top with piece of parchment paper, and press down to compact the layers. Bake at 400° F for 15 minutes. Remove from oven; top with piece of parchment paper, and press down to compact the layers. Return to oven for 15 more minutes.
- Using a silicon spatula, loosen the edges and bottom of the Irish Pan Haggerty from the pan. Quickly flip onto a cutting board. Cut into wedges and serve.
- Yield: 4 servings.