Irish Pan Haggerty is a delicious twist on a classic Northumberland potato dish. Layers of potatoes, onions and Dubliner cheese are cooked together to create a spectacular dish. It’s easy to make and will definitely wow those at your St. Patrick’s Day gathering.
Ingredients for Irish Pan Haggerty
This amazing dish uses only a few ingredients.
- Onion: I tend to use sweet onions in most of my dishes.
- Russet Potatoes: The starch in the potatoes helps hold the layers together. Therefore, russet potatoes tend to work the best because of their starch content.
- Dubliner Cheese: Dubliner is an Irish that is similar to Cheddar cheese. It has a mix of flavors that goes perfectly with the potatoes and onions.
- Unsalted Butter: I almost always use unsalted butter in my cooking. The reason is that I like to control the amount of salt by adding what I think is needed.
- Kosher Salt: I prefer to use Kosher salt to regular table salt. Because of the size, Kosher salt is easier to pick up with my fingers and sprinkle on the food.
- Black Pepper: I always use freshly ground black pepper as opposed to already ground black pepper. It’s just better that way!
Preparing the Onions and Potatoes
Preparing the Onions and PotatoesI started by thinly slicing the onions and potatoes with my food processor using the 3 mm blade. You could also use a mandolin or sharp knife. Just be sure to slice the onions and potatoes and onions thinly.
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.
Layering the Potatoes, Onions and Cheese
Layering the Potatoes, Onions and CheeseWhen 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 ⅓ of the potatoes in a layer, allowing the slices to overlap (Photo 1). Then, I topped the potatoes with half of the onions (Photo 2), and half of the cheese (Photo 3). I sprinkled some salt and pepper on the first layer (Photo 4).
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
Finishing the Irish Pan HaggertyI 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!
Chula’s Expert Tips
Chula’s Expert Tips- Because of their high starch content, russet potatoes work best in this dish. The starch helps to bind the potatoes, onions and cheese together.
- You can also use sharp Cheddar cheese in place of the Dubliner cheese.
- It’s important to add some pressure to compact the potatoes, onions and cheese together to that everything sticks together.
- I like to garnish the Irish Pan Haggerty with sliced green onion tops. You could also use minced chives or parsley.
Other Delicious Irish Recipes Featuring Potatoes
The Irish are famous for their potato dishes, and for good reason. Here are some of my favorites.
- Irish Stacked Potato Bites: These incredible potatoes are easy to make, and perfect for St. Patrick’s Day. If they’re not gobbled up as soon as they come out of the oven, the Stacked Potato Bites will freeze and reheat beautifully.
- Irish Colcannon: This traditional Irish dish is made with mashed potatoes, cabbage (or kale), onions, and butter. As a special treat for St. Patrick’s Day, I like to add crispy bacon.
- Make Ahead Cottage Pie: Cottage Pie is one-dish wonder that is the ultimate in comfort food. Cheesy mashed potatoes sit on top of a mixture of ground beef and vegetables in a tasty gravy.
- Irish Potato Leek Soup: This Irish Potato Leek Soup is a crowd pleasing soup that is perfect for St. Patrick’s Day! In fact, it’s probably the most delicious Potato Leek Soup that you’ll ever taste!
- Dublin Coddle: Dublin Coddle is a traditional Irish dish dating back to the 17th century. It consists of potatoes, onions, and sausage cooked together and garnished with bacon to create an amazing dish.
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Irish Pan Haggerty
Ingredients
- 3 tbsp unsalted butter, divided
- 3 cups onion, thinly sliced (about 10 ounces)
- 4 cups Russet Potatoes, peeled and thinly sliced (about 1-¼ pounds) (See Tip 1)
- 1 cup (4 ounces) Dubliner cheese, shredded (See Tip 2)
- ½ teaspoon Kosher salt
- ⅛ teaspoon freshly ground black pepper
- Sliced green onion tops for garnish (optional)
Instructions
- 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 ⅓ of the potatoes in a layer, overlapping the slices. Top with half of the onions, and half of the cheese, Sprinkle on ¼ 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. (See Tip 3)
- 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. (See Tip 4)
- Yield: 4 servings.
Chula's Expert Tips
- Because of their high starch content, russet potatoes work best in this dish. The starch helps to bind the potatoes, onions and cheese together.
- You can also use sharp Cheddar cheese in place of the Dubliner cheese.
- It's important to add some pressure to compact the potatoes, onions and cheese together to that everything sticks together.
- I like to garnish the Irish Pan Haggerty with sliced green onion tops. You could also use minced chives or parsley.
Nutrition
This is a repost from February 16, 2018. It’s the same great recipe with updated text and photo enhancements.
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