James Barber's Pan Haggerty

by Roger & Tony
(Vancouver, Canada)

Serious comfort food. Old school and delicious.

1 pound potatoes (not peeled), washed
1 bowl cold water
2-3 large onions
4 ounces cheddar cheese, grated
4 tbsp butter
salt and pepper

1. Slice unpeeled potatoes as thinly as possible and place slices in bowl of cold water. Dry on tea towels.
2. Peel and slice thinly the onions, separate the rings.

Assemble in open skillet - cast iron is ideal:

1. Melt 2 tbsp butter in skillet. Remove from heat.
2. Build the Pan Haggerty, starting with a thin, overlapping layer of potato slices, then a thin layer of onion rings, then a layer of cheese with salt and pepper.
3. Repeat.
4. End the Pan Haggerty with a layer of potato slices.
5. Return the skillet to the stove, and cook for 8 minutes on a medium-low setting.
6. Increase the heat, and brown/crisp the bottom (another few minutes).

Now to flip over:

7. Place large plate over pan, and flip Pan Haggerty onto plate carefully, so not to break.
8. Melt 2 tbsp bitter in bottom of skillet.
9. Slide Pan Haggerty into skillet, cooked side up.
10. Cook medium-low for 8 minutes.
11. Increase heat to brown/crisp.
12. Serve.