Panhaggerty Recipes

Steps:

• Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
• Sauté the onions until cooked down and just starting to go golden.
• Scoop out onions and set aside.
• In the same pan, layer up the vegetable slices with potatoes, reserved onions, carrots and squash. Repeat the layers making sure to end with a potato layer on top.
• Add the stock to the pan and cook on a medium high heat and covered for 15 minutes.
• Take the cover off, reduce the heat and cook uncovered for 10 minutes until most - but not all - of the liquid has reduced.
• Sprinkle the cheese over the top and put until a pre-heated grill for a few minutes until it is melted and started to go golden brown.
• Serve.

Steps:

• Melt half the butter or bacon fat in a large oven-proof skillet, over low heat. Fry the bacon, stirring frequently for 10 to 15 minutes, until crispy. Remove from skillet and drain on paper towels.
• Cook the onions in the same skillet for 6 to 8 minutes, until soft but not brown. Remove and add to the bacon, mixing them together.
• Remove pan from heat and carefully lay a thin layer of potatoes on the bottom of the pan so that they completely cover the surface. Season to taste with salt and pepper. Cover with a layer of onions and bacon, about half of them, then a layer of cheese, about a third of it.
• Add a layer of half the remaining potatoes and season lightly. Cover with all the remaining onions and bacon, then a layer of half the remaining cheese. Finish with a layer of the remaining potatoes and again season lightly.
• Drizzle the remaining butter or bacon fat over the final layer of potatoes. Bake in a preheated 350-degree oven for 45 minutes.
• Remove from oven and top with the remaining cheese. Place under broiler for 3 to 4 minutes until the cheese has melted and begun to brown. Serve immediately.

Steps:

• Preheat the oven to 350°F/175°C (Gas Mark 4). Melt half the butter or bacon fat in a large ovenproof skillet, preferably cast-iron, over low heat. Fry the bacon, stirring frequently, for 10 to 15 minutes, or until crisp. Remove the bacon from the skillet with a slotted spoon and set aside to drain on paper towels. Cook the onions in the same skillet for 6 to 8 minutes, or until they soften but don't brown, then remove them from the skillet and add to bacon, mixing the onions and bacon together. Remove the pan from the heat, then carefully lay a thin layer of potatoes, about a third of them, on bottom of the pan so that they completely cover it. Season it lightly with salt and pepper. Cover with a layer of onions and bacon, about half of them, then a layer of cheese, about a third of it. Add a layer of half the remaining potatoes and season lightly with salt and pepper. Cover with a layer of all the remaining onions and bacon, then a layer of about half of the remaining cheese. Finish with a layer of the remaining potatoes and season lightly with salt and pepper. Dot or drizzle the remaining butter or bacon fat over the final layer of potatoes; then bake for 45 minutes. When dish is done, top with the reserved cheese and put under the broiler for 3 to 4 minutes until the cheese has melted and begun to brown.