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1
. First cut the onions and potatoes into thin slices. You can also use a mandoline or a sharp knife. Just make sure the onions and potatoes and onions are thinly sliced. Then, in a frying pan set over medium heat, cook the onions in some melted butter until they are soft but not brown. About 15 minutes. -
2
When the onions are cooked, melt the remaining butter in a 10-inch oven-proof skillet over medium heat. Then, remove the pot from the heat. -
3
Arrange 1/3 of the potatoes in a layer so that the potato slices overlap. 4. Then, place half of the onions and half of the cheese on top of the potatoes. Sprinkle some salt and pepper on the first layer. -
4
Repeat layering with half of the remaining potatoes, the remainder of the onions and the remainder of the cheese. 3. Sprinkle the remaining potatoes with some more salt and pepper before placing them on top of the Irish Panghetti. -
5
Heat the potatoes over medium heat for about 15 minutes, until the bottom begins to change color. Then place a piece of parchment paper on top along with the plate and press down to compact the layer. -
6
Put the Irish panhaggard into the preheated 200°C oven for 15 minutes. -
7
After 15 minutes, remove pan from oven and repeat pressing with parchment paper and plate. -
8
Place the Irish Panhaggarty in the oven and bake for another 15 minutes. -
9
Use a silicone spatula to carefully release it from the sides and bottom of the pot.