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Everybody’s Irish & Haggerty

March 10, 2013



This cheese and potato pie may be a little tricky for beginning cooks, but once you have mastered it you’ll want to try it again and again; it goes well with Irish whiskey and, with a chop or an omelet, fills out a dinner menu nicely, too.

3 medium potatoes
1 large white onion
3 tablespoons cooking oil
1 teaspoon ground celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Cheddar cheese
1 tablespoon butter

Peel potatoes and cut into paper-thin slices, using slicing attachment to food processor if available. peel onion and slice thinly.

Heat cooking oil in heavy skillet and place 1/2 of potatoes in pan; sprinkle a little of the celery seed, salt, pepper, and 1/2 cup cheese over potatoes.

Place onions on top of cheese; sprinkle a little of the seasonings. Place remaining potatoes slices on top and sprinkle with remaining cheese and seasonings. Dot with butter.

Cook over medium heat, covered, until top layer of potatoes is tender, about 20 minutes. Slip Haggerty carefully onto place; slip from plate, to side down, back into skillet. Cook additional 15 minutes uncovered.

To serve, cut into wedges.
Yield 4-6 servings.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

3 Comments leave one →
  1. March 10, 2013 11:23 pm

    Set me up with a Stinger.

  2. June 15, 2015 1:09 am

    Reblogged this on Make It For Me Now.

  3. October 18, 2021 10:48 pm

    Reblogged this on Our Cocooning World and commented:
    My husband, Sam Duncan made a version of this.

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