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600g firm, waxy potatoes, such as Desirée

3 large onions

100g strong cheddar

1½ tbsp olive oil

20g butter, melted

sea salt and black pepper

A pan haggerty consists of potatoes, onions and cheese – simple, comforting flavours you’d expect from a local bar. For a more intense flavour, use dripping from the weekend roast in place of butter. We also use gutsy, mature cheese, such as Montgomery or Westcombe cheddar from Somerset.

Peel and thinly slice the potatoes and onions, preferably using a mandoline for the potatoes. Coarsely grate the cheese and set aside.

Preheat the oven to 190°C/Gas 5. Heat the olive oil in a fairly small, ovenproof frying pan, about 20cm in diameter. Add the onions and sweat, stirring frequently, for 6-8 minutes until just softened. Transfer to a bowl and set aside.

Arrange a layer of potatoes over the base of the pan. Brush with some melted butter and season lightly with salt and pepper, then scatter over a thin layer of onions and cheese. Repeat layering the ingredients, making sure that you end up with a layer of cheese-topped potatoes.

Put the pan over a medium-high heat and cook for 2-3 minutes until the bottom layer of potatoes is golden brown. Transfer the pan to the oven and bake for 25-30 minutes, until the potatoes are tender when pierced with a small, sharp knife. The cheese topping should be golden; if not, increase the heat to 220°C/Gas 7 and bake for an extra 5 minutes or so.

Leave the pan haggerty to cool slightly for 5 minutes or so. Carefully slide it onto a warm plate, cut into slices and serve.