Pan haggerty is a one-pan dish from the former mining towns of northern England. Thinly sliced potatoes, softened onions, and mature cheddar are layered in a cast-iron skillet. The dish cooks covered on the stovetop, then goes under the broiler to brown the top. The bottom forms a crisp crust, while the inside stays soft and bound together with cheese.
Peel the potatoes, cut them into even 3 mm slices, and dry them thoroughly with a clean towel. Wet potatoes will steam in the pan instead of browning.
Melt half the butter in a 25 cm cast-iron skillet. Add the thinly sliced onion rings and cook over low heat for 8 minutes, until soft but not browned. Transfer to a plate.
Add the remaining butter and the oil to the skillet. Arrange a layer of overlapping potato slices on the bottom and season with salt and black pepper. Spread one-third of the onion and one-quarter of the cheese over the potatoes. Repeat in the same order for three more layers, then finish with potatoes and the remaining cheese. Press down on each layer with your palm.
Cover the skillet and cook over medium-low heat for 30 minutes. Lift the edge with a spatula to check that the bottom crust is golden brown. A knife inserted in the center should slide through the potatoes without resistance.
Uncover the skillet and place it under a preheated broiler for 5 minutes, until the cheese bubbles and the top edges brown.
Sprinkle with chives. Cut the dish into wedges in the skillet and lift each serving out with a spatula, including the bottom crust.
Let the skillet rest for 5 minutes after broiling. The cheese will bind the layers during this time, so the dish can be sliced without falling apart. Allergens: contains milk and dairy. Check packaged ingredient labels for other allergens.
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