I have a suspicion that the notes about how I came up with this recipe are going to be longer than the recipe itself, but here goes.
This is a mashing together of two classic recipes – Pan Haggerty and Himmel und Erde. Pan Haggerty is a Tyneside & Northumbrian dish of potatoes, onions & cheese cooked in a frying pan on top of the stove. Himmel und Erde is a German dish of apples and potatoes. I can’t say I grew up with either recipe – I grew up with the Wearside & Durham dish of Panackulty, which is potatoes and corned beef layered and cooked in the oven – but I looked at a recipe of Pan Haggerty, remembered Himmel und Erde and thought ‘Apples would do nicely in this’.
It makes a great supper or lunch dish and it’s a great way of using up the end bits of blocks of cheese if you want something more substantial than a cheese toastie. For a vegan version, this would be great just leaving the cheese out. It’s also great cold for a lunchbox the next day.
2 medium potatoes, thinly sliced
1 apple, cored and thinly sliced
1/2 onion, thinly sliced
100g cheddar cheese, grated
1 tsp dried sage
Put a small amount of oil in a small frying pan. Starting and ending with a layer of potatoes, build up layers of potatoes, onion, apple and two thirds of the cheese. Season with salt and pepper as you go and sprinkle in the sage as you do.
If your frying pan has a lid you can use that to cover, otherwise kitchen foil or a plate work just as well.
Heat over a low to medium heat for 20 minutes.
When you can slip the point of a knife easily to the bottom, the potatoes are cooked.
Sprinkle the rest of the cheese over the top and put under a hot grill until the cheese is bubbling and browned.
Serve with a crisp green salad.