Ingredients
- 2 tbsp sunflower oil
- 2 onions, finely sliced
- 6 medium Maris Piper potatoes,peeled and thinly sliced (best substitute in North America is the Russet Potato)
- 250 mL hot chicken or vegetable stock
- 125 g mature Cheddar cheese, grated
Details
Servings 6
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
Heat 1 tbsp sunflower oil in a large, ovenproof, lidded saute pan over medium heat. Add the onions and fry for 10 minutes, until softened but not coloured. Remove from the pan and set aside.
Heat the remaining 1 tbsp oil in the pan and arrange half the potatoes in an even layer, overlapping, in the pan. Top with the cooked onions and, finally, the rest of the potatoes, seasoning with salt and freshly ground black pepper between each layer. Pour the hot stock over the top, place over medium heat and bring to the boil. Cover with a lid and simmer for 15 to 20 minutes, until just tender.
Preheat the grill (broiler) to high.
Remove the lid, sprinkle over the cheese, then grill for 5 to 7 minutes, until the cheese is bubbling and golden brown.
Spoon the pan haggerty onto serving plates. Great served with crusty bread.
Per serving
298cals,113gfat,5g sat fat, 4.5 g total sugars, 400 mg sodium
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