Pan Haggerty TRADITIONAL dish from the Northeast of England
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- Опубликовано: 27 май 2024
- Today, Pan Haggerty is celebrated as part of Northumberland's cultural and culinary heritage. It's a reminder of the region's history and the resilience of its people. While it remains a staple in many households in the Northeast, it has also gained popularity beyond, appreciated for its hearty simplicity and comforting flavours.
The name "Pan Haggerty" is derived from the Northern English dialect, where "haggerty" is thought to be a corruption of "haggard", meaning careworn or ragged, possibly referring to the dish's rustic appearance.
Originating in the rural areas of Northumberland, in the Northeast of England, Pan Haggerty was a meal of convenience and sustenance. Due to its simple, affordable ingredients, it was a popular dish among working-class families, especially those involved in agriculture and mining.
The ingredients - potatoes, onions, and cheese - were staples in the diet of the local population and were easily accessible to even the poorest families. This reliance on readily available ingredients reflects the resourcefulness of the people in the region.
The dish became especially prominent during economic hardship, such as during and between the World Wars. It was a way to feed a family nutritiously and satisfyingly without spending much.
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You can cook this amazing dish in any oven; the oven I use is a HYSapientia 24L Air fryer oven
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Ingredients
- 1 kilo (about 2 lb) potatoes, thinly sliced
- 2 medium onions, thinly sliced
- Mature Cheddar cheese, grated
- Salt and pepper, to taste
- melted butter
Oven temp 170/175 c - 338/347 f
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Brilliant Rik, i am loving these tradional recipes. Thank you 👏🏻👏🏻👏🏻👏🏻👏🏻
Thank you, Diane. Many to follow. Best, Rik
I'm American , and I truly don't understand why some people think that , England doesn't have good food : fish and chips , bangers and mash , shepherds pie , fish pie , toad in a hole , pan Haggerty , all comfort foods at their finest ❤😋 ❤
Thank you. Best, Rik
I couldn't agree more!
I think it comes from the years of food rationing over here, which began in 1940 and didn't end until 1954. Food in cafes wasn't that good, and certainly didn't reflect what was being fed in ordinary working class homes: all the foods you mention, and more. My mother raised eight children on very little money, but, like so many other women from her generation, she was a very good cook and ace at making little go far. We were satiated by smaller meals based on fats/proteins, that filled us up, and had puddings (deserts) at weekends only.
My daughter and grandson are living in England while she gets her doctorate. They have been pleasantly impressed with most of the food. They do miss their Mexican food though.
@@grammysal Unless they live out in the sticks, they shouldn't have much of a problem getting Mexican food here.
My Mum was from Yorkshire. Pan Haggalty was a dish made on Mondays. It was the rest of the joint from Sunday sliced. A thick sliced onion, left over potatoes or thin sliced fresh ones. Dish was greased with dripping. The left over gravy was poured over and the whole was put back in the oven. Often served with bubble and squeak. No cheese of cream in sight. Cheese and cream was too expensive. It tasted better than the Sunday joint!
Sounds great! I could eat a plate full right now! Thanks for sharing. Best, Rik
It looks so good I'm going to make it.
Hope you enjoy. Best, Rik@@mariamuschajew2761
I agree this dish of ? Cheese etc is not pen haggity ,we in north east would know,,and i from a child thought it was called penagalty
Thanks for sharing, Terence. It's evident that the majority know it by this name, and others know it by other names - that's usually due to regional or family differences, ingredients, and methods of making. Best, Rik@@terencebarrett2897
I swear I’ve now watched about 10 of these and they are literally all just a variation of butter, potato, onion, and cheese
This dish will be just that. Thank you. Best, Rik
that's the beautiful simplicity of it. Carbs, some dairy protein and fat in a digestable form - just need some green veg with them for a bit of colour and finish the nutritional balance
True. The traditional, old-fashioned dishes were dominated by a limited number of ingredients. They are very good though.
My family brought this dish to America in the 1700s and were still cooking it as I grew up.
That's because most dishes that we know were made by the poor people and they didn't have meat that much. So you may do with what you had. Interestingly enough, even though most of these dishes contain the same ingredients they don't taste the same.
Thank you. I had enough for 2 pans, so I renamed them Nan Haggerty (large pan) and Dan Haggerty (small pan) for fun.
Sounds Like fun. Best, Rik
My granny made this for me, so many memories. I am a veggie, this will be my dinner tonight.
Hope you enjoy it. Good memories, Gran's knew a thing or two. Best, Rik
I've made a Swiss version of this with the addition of bacon lardons and swapping out the cheddar for raclette cheese which is also really delicious. You really can't go wrong with cheese, onion and potatoes imo 😋
Sounds amazing! Best, Rik
I'm making this next week and was thinking the same thing. Some chopped bacon would add to this and while we're busting out the belly, throw in different cheeses on each level...gruyere, gouda....oh my
Dean, replace raclette cheese with Reblochon and you have a tartiflette. Amazing recipe, amazing dish, but not good for the waist line 😁 oh and don’t forget to add a bit of white wine. Recipe from the French region of La Savoie.
Never ceases to amaze me how there are still those who criticize English food. As an American, I love it. My mother was an Austrian and an excellent cook. Central Eurpeoan meals were common around t heold place. I paid attention when she was cooking and today, I can hold my own with Shnitzel, applestrudel, Szegediner ghoulash, and on and on. There is an English run pub near me, and they make some fantastic pub food. This is a must try for me. Potatoes, onions and cheese. What's not to love.
Thank you. Best, Rik
🎩of to you you, you lerned how to make the dishes and now you, your family and your guests have the extra benefit of diverse food. 🤗❤
One of my favourite cuisines is Austrian. I have a lovely friend who makes boiled beef, knodel suppe, strudel etc, and I could eat it till the cows come home! Wonderful!
@@chrisberry9017 Knodel Suppe? What kind? There at least a dozen. Leberknodel is the Austrian National Suppe. When my mother was making it, our American neighbors got very friendly. The aroma was in the air up and down the street. She fooled mydad, who was a GI, and hated liver. She plopped a bowl down in front of him after he smelled it coming in the door. She said, "Do you know vat you chust ate?"
Da, with a big-eyed look, "no, but it's the best soup I've ever had"
"LLLLLiverrrr!"
I was very small but I remembered that one. Liver was on the menu from then on - in the form of Leberknodel Suppe.
Cheers.
That would be just wonderful mate. I am born and bred in Liverpool and my eldest sister would cook us a Cheese & Onion Pie in cookery lessons. She would always give me the first slice and I can still taste it now mate and I am nearly 65, such wonderful Times. These family recipes will never go old and we should keep them alive for our young one's to pass on 🙏😍👍
Great memories, Stephen and thanks for sharing - stay tuned I have one from your neck of the woods coming up soon! Best, Rik
@@BackyardChef Look forward to it Mate and Thanks 👍👍🙏🙏
Rik you have taken me back the best part of 50 + years .My dad would make this for us on a Fri night . I can smell it now . Proper food ,lovely .
Gail .
Thanks for watching, Gail. Good memories. Thank you. Best, Rik
Aww this makes me miss my Geordie dad so much 💙. He used to make something similar to this and said his mum (my nanna) used to make it for him. He always said he was from Northumberland cause he moved south to London and left Newcastle before Tyne And Wear was a thing.
Hope you have chance to make it. Thanks for sharing your memories. Best, Rik
I’m from Western Canada and have not heard of Pan Haggerty Potatoes. This dish reminds me of my dear mothers Scalloped Potatoes. Looks sooo yummy!
That's what we can them in America. Scalloped potatoes 😋
Add cream and its scalloped potatoes.
@@user-yz9yg4yx1k I recall my mom sprinkled about a 1/2 tsp of flour between layers. Gosh have a urge for scalloped taters!
@JustMeB729 With cheese it's called Au grattan potatos in my 50 year old Betty Crocker cook book.
@ruthie6749 - Same here, from Western Canada and also know it as scalloped potatoes! So Good!
I'll have to give that a go. Reminds me of a quick meal my mum used to make. She would bake bacon, onions and cheese that we would eat with a baked potato. My ultimate comfort food.
Good memories. Hope you give it a go. Best, Rik
I do it exactly like this but add thinly sliced garlic and heavy cream along with the butter ... it's heaven 😋
Great idea! Thank you. Best, Rik
His knife skills are only second to the Lord himself!! 😅 Thank you so much for this!
Thank you. Best, Rik
I watch in amazement of his knife skills.
My late husband used a knife like that too .he always amazed me ,it was good watching you do the same .
What's the lord got to do with it. 🙄
Ah yes, chef. English soul food! Soon to be made by yours truly. Thank you!
Thank you. Best, Rik
English soul food...love it!
I love that your pans look like you ise them. Not like brand new pans that other shows
I cook everyday here - The videos are to help others = not like other channels who copy everything and as you say with brand new gear - obviously they don't cook for real. Thanks for your comment. Best, Rik
Good catch there
i cant get enough of this guy
Hallo, Rik, this is the first time I ,ve seen your Programmen and honestly it is making me really homesick for the traditional English Culinary dishes. Here in Germany and the Netherlands we often hear that the English can't really offer anything tasty outside the usual fish and chips , which I find so untrue. Just seeing your delicious recipes and the culinary offers from the different counties, it's unbelievable the variety offered to tourists willing to try and taste. I love your enthusiasm and down to earth commentations, it's the Great Britain of my chldhood. Thanks very much for these lovely visits down memory lane and I'll certainly be trying these "scrumptious" recipes on my young grandchildren too.
Thank you. Best, Rik
Pan Haggerty. Sliced potatoes, onions and cheese. What a dream!!!! Thank You Rik. All I need is to see this. I don't even need to write it down. LOVE IT!!! It looks like a French gratin!! Cheers from NYC!!!
Thank you. Best, Rik
I'd give $100 usd for a bowl of this beautiful dish! Thank you for teaching us so much perfect comfort food. Our ancestors survived many horrible times with what they had, and you're bringing us all the strength they had. Beautiful!!!
Thank you. Best, Rik
@@BackyardChef I just made this, and I want to say it's delicious, and I put a basted egg on top...OHHHHHH MY! Perfection!
@@oceansoul3694 Thank you. Best, Rik
Here in U.S.A we call that deliciousness potatoes au gratin😋
Yes, names change all over the world. Best, Rik
Where I am in the Midwest it’s just called cheesy potatoes, but we dice instead of slice and we don’t add thyme. I’m going to add it next time.
"au gratin" doesn't sound very americany 😂😂
@@Michaelkaydee Because "Au Gratin" is French since French Cuisine was popular when someone wanted to make a "High Class/Haute" Cuisine.. Though they are are slightly different recipe "Scalloped Potatoes" (which uses Heavy Cream instead of Shredded Cheese[s]) are also common in USA.
I had forgotten about this from my childhood in the North East, it was without the cheese. It was often served on a Monday with leftover meat. I think it may have been made with meat stock.
Yes, Ive eaten it that way when I lived in Darlington. Best, Rik
Me too. See above.
Same here. Known as "panacalty" in Hartlepool, and usually made with corned beef.
Give me strength.
@@northernsouldj7591They’re getting some mileage out of this !🤣
I made these potatoes for Christmas. I've always called them cheesy potatoes. Now I can call them by their proper name.
Happy New Year from South West Michigan. 🇺🇸
Happy new year! Best, Rik
Homesick Brit in the States here, and I love watching your videos! My Mum was Scottish and my father was Irish, and I was born in England. You have us covered! Cheers.
That is awesome! Thank you. Best, Rik
@@BackyardChef You're most welcome, and thank YOU.
@@carabiner7999 Thank you. Best, Rik
I like to see a man love the food he makes!
Thank you. Best, Rik
Potatoes, onion, cheese, and cabbage, these are the flavors of my heart! Thank you , Rik for these homey recipes.
Thank you. Best, Rik
Hello from the USA, love your recipes
Thank you. Best, Rik
Thank god for someone who gets on and speed chops potatoes & onions instead of making a drama about it! Looks great ,maybe with some sliced tomatoes on top to finish
Yes, great idea. Best, Rik
As a child, we had this most Tuesdays cooked in a shortcrust pastry. Delicious!
Great memories Marsha, Thanks for sharing. Best, Rik
Oh, that sounds wonderful!
That sounds like a Lancashire cheese pie, which was eaten on a Friday, back in the day when Catholics didn’t eat meat on a Friday.
The only difference is that we use Lancashire cheese instead of Cheddar.
You are my favorite chef on RUclips! Thank you sir.
Wow, thanks. Best, Rik
my grandma was hungarian she used to make a family favorite making her own noodles "spaetzle" and then did something with fried with butter cabbage and onions and then mixing it with her cooked noodles it was a lent dinner sometimes on occasion she would add a pinch or thyme and smashed pepper corns *(yes she would smashed them herself) and old tradition meal
Thanks for sharing. Sounds amazing. Thank you. Best, Rik
That is the perfect rainy day dish.
I agree. Best, Rik
I'm amazed by the names you called these dishes, I never knew. What got set before us we ate, no questions asked or faces. Or off to bed without any.
Thank you. Best, Rik
Wow! You can really slice onions expertly!😀🌿
One or two days practice. Thank you. Best, Rik
I made this last week, put 33% cream instead of butter, salt and pepper. It was called Scalloped potatoes.
A completely different dish - however very enjoyable. Best, Rik
Mmmmm, not "pan haggerty".
Scalloped potatoes can be made with a mix of milk and cream of mushroom soup, or cream if chicken, cream of celery. Ham bits. It's meant as a side dish. This Pan Haggerty dish is meant as a stand alone. The cheese is the protein, potato and onion as veg. Potatoes and onions are root cellar staples, along with turnip and carrot. Heavily in use during winter and poor times.
Agreed, Sandra. Best, Rik@@SandraNelson063
I don’t know how the yanks make scalloped potatoes, nor how the Brits do it. But I do know , that’s how I make scalloped potatoes, and have never heard it called pan haggerty. Same way my mother and grandmother made it. No difference at all to what you’re doing in the video.
Love from Canada 🇨🇦
I love it Rik. Obviously something that leads to family variations! And great chopping skills!
Hi Eric, many versions. I'm confident of that. Thanks. Best, Rik
Thanks, Rik❣ Your recipes are awesome. Sending love from South Africa 🇿🇦 ❤
Thank you. Love to SA Best, Rik
DELICIOUS!!! How could one deny lovely potatoes and cheese?? YUM!! Thyme is my very favorite season to cook with - both fresh and dried. Second is Rosemary and I use both together in many beef dishes. I was impressed that you packed so many layers in this pan. I will try this. Loved this one. Blessings.
Its a very good dish. Best, Rik
AMAZING knife skills :) Life is always better with those ingredients!
Very comforting! Best, Rik
Sometimes old dishes are THE BEST! Thank you for the podcast!
Sharon, I love the old recipes - a forgotten taste usually. Best, Rik
I've had it with sliced cornbeef many years ago x thank you for reminding me of this dish x
It's so good! Best, Rik
What’s not to like !! Potatoes cheese onion baked and melted 🥰 yum !
So good! Agreed. Best, Rik
My Granny made this with bacon or ham mixed in. Cheers from the US.
Thank you. Best, Rik
I never knew I was making English Traditional Cuisine!
It's delicious.
It is delicious, isn't it. Best, Rik
Hats off to you Rick for your culinary skills. I enjoy cooking and eating your recipes. This is another one I’ll be adding to my recipe diary. Thank you for sharing. 🇦🇺
Thank you for sharing. Appreciated. Thank you. Best, Rik
From North-East of England to North-West of Arizona Thank you Rik for yet another splendid dish. Soon it will be too warm here to cook such comfort foods, but this is truly amazing. So simple, so delicious! Thanks again!
You are very welcome. Thank you. Best, Rik
I just rang my other half to command that some cheese be bought so I can do this dish tomorrow. I love cheese and onions together, so I know its gonna be right up my street. thanks again for all the lovely easy cook recipes.
Love the name! 😊 Thank you. Best, Rik
Fantastic! Thanks for showing this - it's just the ticket for the current cold weather! 😋
It certainly is! Best, Rik
My mother made that and called it "scalloped potatoes" in South Texas. A creamy white sauce can stand in, but it's better like you made it with just cheese, spices, potato and onion.
Thank you. Best, Rik
My mum was from Aberdeen, she made great white fish chowder and beef stew. Rowies are a also a lovely type of bun/pastry from the north east of Scotland. (also called Butteries)
Thank you. Best, Rik
The British version of the French gratin. It can also be cooked in a heavy frying pan on the stove.
Yes, agreed. Best, Rik
My mom made fried potatoes and onion at least twice a week for dinner. I was raised in Louisiana.
😊 Thank you. Best, Rik
My family actually came to America from Czechoslovakia. We made this dish under many names. If it means I’m also a bit “English” 😉 then I’m fine with it ! ❤️ 🏴 🇺🇸
That's awesome! Thank you. Best, Rik
I agree with your thoughts about the "old" dishes and recipes. To be honest Rik, the trad is why I subscribed in the first place and thank you for helping to keep them alive. In this day and age, there seems to be a sorrowful sameness about nearly everything. We've become very homogenized, what with everyone on the move and not staying in one place their whole lives anymore. We can't go back in time, but at least we can remember and try to retain some of these wonderful hearty meals from the past.
I appreciate that. I will be uploading more to follow. Have been helping others clearing some requests. Thank you. Best, Rik
we need to get the young ones doing these recipes good wholesome feed for growing tummies. Cheap and cheerful meals minimum ingredients big on flavour really enjoy watching these videos. Thank you
Thank you. Best, Rik
Thank you for sharing this easy recipe.
When I first started my family, I didn't know how to cook AT ALL. I had to teach myself because there was no one around to show me. I used what I had in the kitchen... Now, I've been making this for my family for decades. But I sometimes add other things... like chicken over the potatoes. You're right... "they used what they had"... It's what we had to do! Thanks for sharing!
Thank you. Best, Rik
What fun to see you enjoying these dishes with such gusto! I live vicariously. 🤗
Glad you like them! Thank you. Best, Rik
Looks delicious. Greetings, I live in Indiana USA. I make something like this and it's pure comfort food. I never thought of sprinkling Thyme in it. Will have to try that. Love your videos.
Thank you. Love to Indiana. Best, Rik
How could it not be delicious? Easy, cheesy potatoes and onions. Thanks!
Agreed, Joan. Best, Rik
When I was at work in Liverpool town centre before I retired, I used to have lunch at a local café and my favourite meal was a variation of just this recipe but with layers of bacon as well as spuds, onions and cheese, it was absolutely delicious!
Thank you. Best, Rik
My late Mum used to make a variant of this, called a 'Potato Pyramid’. Slowly diminishing layers of spuds slices separated with a layer of cheese, salt and pepper. Your demonstration is defiantly on the list to try.
Many thanks for another one on the list to try.
Cheers
Pete’ New Zealand.
Cheers, Pete. Thank You. Best, Rik
Oh my gosh that looks delicious.
I’ll be making this traditional Northeast England dish in my kitchen here in Kingwood Texas, USA 🇺🇸
Great channel. ❤
Hope you enjoy. Thank you. Love to Texas. Many more recipes to come. Best, Rik
Pleased you’ll be making some of my home food in Texas, try penackelty, it’s what we had much more regularly. Just a note our corned beef is not what you call corned beef, I’m sorry I don’t know what the American version would be but ours is a very process almost spam like thing in a tin, you might call it bully beef en.wikipedia.org/wiki/Panackelty
Corned beef may be available there - Argentina exports a good amount worldwide. As you say, it's not Corned beef. Best, Rik@@AdrianBooth1
You are making my mouth water…..even though it is 8 o’clock in the morning!!!………..love your recipes!❤
Hope you enjoy, Thank you. Best, Rik
One of my favorites since i was a little kid, I'm 62. Hello from Warren County Missouri, usa. 🌷
Thank you. Love to Missouri. Best, Rik
We have these in Devon, small individual pies known as Homety Pie
A little like this one ruclips.net/video/sPVETORrCJU/видео.html Best, Rik
My favourite flavors cheese and onion match made in heaven...
Cant argue there, Maria. It's delicious! Best, Rik
Ok Rik, your next challenge is “Stottie Cake”. Then you have a trifecta! Nice one! Well done
Love Stottie, coming soon. Best, Rik
@@BackyardChef Great stuff! 👌
What about Please Pudding, to put into the Stottie?
Oh YUM!! I am equally impressed that your left hand is in possession of all it's fingers!
Ha ha ha. Thank you. Best, Rik
Pan haggarty, yes. Thank you.
Thank you. Best, Rik
Thanks for recipe, including demonstration. And thanks for the informative story about the foods!
Thank you. Best, Rik
In Canada we call this potato au gratin, one of my favorites.
Thank you. Best, Rik
Saw this mentioned in an old Floyd on Britain and Ireland episode.
A superb dish.
Thank you. Best, Rik
My aunt used to make this dish & always served it with ham. I am very glad to now know how to make it myself. Lovely memories. Thank you ❤️
Thank you. Best, Rik
I love your videos, especially the more rustic recipes. They really do hit the spot. Much of my family is from the American Midwest, where a lot of the food tends to be "rustic" in nature; it is fun to see some similarities.
Thank you. Best, Rik
That looks delicious, yes! As a Swede living in Austria, I have seen quite many combinations of potatoes and onions, just slight differences with how to cook it (a Swedish variant are very thin potato and onion strips, mixed with eggs - that one you fry in a pan, more like a beef). The thing all of these dishes have in common is the "Ooohhhhhh!!" and "Aaahhhh!!"-sounds people make when eating them. :D For my next round with potatoes and onions, I might just try out a Pan Haggerty. Thank you for inspiration!
Very welcome. potatoes, onions and cheese just do it for most people. Thanks for sharing. Best, Rik
Please, please, please write a cookbook! I love watching you cook!
Thank you. One day. Best, Rik
@@BackyardChefbeing from Texas I’d buy a BYC cookbook!
This sounds so good! One set GGG grandparents were from Cumbria (Cumberland) and the other from Cornwall, so this is right up my alley!
This is a great recipe, easy and tasty, what's not to like. As you say you have feet in both ends of the country. Best, Rik
I live in Cumbria. It's in the North West of England, not the North East. We don't have pan haggerty here, which is why I'm watching this video on how to make it. 🙂
Hi Amanda, love Cumbria. I will be making something from your neck of the woods soon. Do you have any ideas on what is regional? Best, Rik@@amandahunter4034
Blooming great and my first time watching the Lion feed. More to come.
More to come! best, Rik
Cheesy potatoes was and is a favorite side dish in my family since the 70's. I still make them often. 👍
So good! Thank you. Best, Rik
Excellent! Happy Saint George Day!
Same to you! Thank you. Best, Rik
We made this and pimped it with browned bacon bits and sliced carrot. Marvelous!
There are many make it the way you have. Tastes fantastic my mouth is watering thinking of it. Best, Rik
Njom. Pan Haggerty with baconbits and carrot reminds me of dutch hutspot. But better.
Sounds like a good dish! Best, Rik@@dasja9966
That looks delicious, and I also like the genuine enthusiasm you display while going through the whole procedure. One random thing I'll note... about the name of the dish, Pan Haggerty... Some of you might remember a guy from some years back, named DAN Haggerty... an American actor who was best known for playing the title role in the film and television series "The Life and Times of Grizzly Adams."
A simpler version of Potato Anna (with less cheese, more cream and eggs), which I love.
Thank you. Best, Rik
We love this dish so much, we're making it again! This time, we're adding some fried Spam for a little "meat," lol!
Sounds great! Thank you. Best, Rik
Looks great, would make a good side dish with any meat or fish
I've just realised it's ages since I've had this. Going to have to make it soon.
Thank you. Best, Rik
Love it! . . . Even though it clogged my arteries watching 😉
Thank You. Best, Rik
Keep up the good work really like these old resiepies 👍
Thanks, will do! Thank you. Best, Rik
amazing wit a bit of bacon between the layers
Was thinking exactly the same thing. I guess brown and chop the bacon before adding
My mother didn’t brown it. Just chopped a couple of rashers to give the flavour and added between the layers. From a North East lady, I recommend xx
@@jaynerobinson4960 I see. But that relies upon steam cooking it lower down the layers. Won’t be brown.
Smoked Bacon for sure (Doesn't matter if it's not browned)
Mum would make this when I was growing up but she didn't call it Pan Haggerty and a lot of the cheese was replaced by breadcrumbs. It was a wartime dish - hence the cheese being replaced by breadcrumbs - and we'd often have it on a Friday as an alternative to cheese souffle/macaroni cheese (Friday being our meat free day of the week). No idea where she originally - or should I say her mother originally - got the recipe from but it's one I've always liked. If preparing to cook later (I'd often prepare meals the night before and put the oven on automatic so they were cooked when I came in from work) it's better to either brush oil over the spuds so they don't go brown or to make a thin white sauce and cover them in that before adding the cheese (same reason). Brings back memories and I must make it again for myself.
Thank you for your comment, I want to try this dish, but I've got a sensitive stomach to cheese, I'll try the bread crumbs instead.
Thanks for sharing. Thank you. Best, Rik
When I was a student in the northeast MANY years ago, I did some voluntary work with a group for adults with learning difficulties and two families took it upon them selves to feed me after sessions. One lady used to make this, but she used a cheese sauce instead of the grated cheese and made a crumble topping. I still make it that way forty years later, except I developed a sensitivity to actose so now I use a vegan cheese sauce. It is still a welcome comfort food on a dark, rainy, winters evening.
Thank you. Best, Rik
Looks delicious!
Oh dang…..now I’m hungry! Gorgeous dish 👍🏻
Hope you enjoy. Thank you. Best, Rik
Grew up in the north and never heard of this one..
I reckon it would be a absolute hit if it got out into the wider world..whats not to love?
Agreed! Thank you. Best, Rik
This looks so delicious! Little like scalloped potatoes minus the milk. Definitely going to be trying this recipe, so easy!
Thank you. Best, Rik
We had in the north east pinaculti , which was very similar but without the cheese and use water and topped off with bacon on the top to go crispy
Delicious, Lucy. Thanks for sharing. Best, Rik
I made this in my Ninja with left over mature cheddar and jumbo spring onions with some fresh thyme from the garden and it was absolutely delicious Rik!
Had it with some roast chicken thighs.
Thank you for sharing, this is a keeper👌🏻
That is awesome! Kev you paired it nicely - roast chicken and peas. Delicious! Best, Rik
im from the northeast and my panakilty is completely different, its sliced potatoes, onions, sausages, corned beef and bacon. put in tray in layers, topped with sliced potatoes, covered in foil and cooked slow in oven for hours on low.. you make on the morning and eat and 5 or 6 in evening..
Hi, Marrion a bit like this one Panackelty, Panac, ruclips.net/video/T6taYr1QZeM/видео.html Folks get the name crossed over. You can see why. Best, Rik
Of course it is different from your panakilty considering that this isn't panakilty.