Pan Haggerty Potatoes

Instructions

1. Divide thinly sliced potatoes evenly into about 4 piles and set aside.
2. In the oven proof skillet, heat 1 tbsp extra virgin olive oil or butter over medium heat. Add the onions and saute for about 8-10 minutes until softened and starting to turn golden. Remove onions from the pan into a bowl and set aside.
3. With the pan still on medium heat, melt another 1 tbsp olive oil or butter in the pan.
4. Start with a layer of potato slices along the bottom of the pan followed by sprinkling a third of the cooked onions and pinches of salt and pepper. Layer another set of potatoes, followed by a third of the onions and bit more salt and pepper. Layer another set of potatoes followed by the remaining onions, salt and pepper and then top with the last of the potato slices. Pour over 1 cup of chicken broth.
5. Bring the heat up to medium-high to bring the chicken stock to a boil (you’ll see it bubble up the sides of the pan). Then, turn to medium-low, cover the pan and simmer for 15-20 minutes. Test the potatoes with a knife to ensure they are tender and when ready remove from the heat.
6. Turn on the oven to low broil and top the potatoes with cheese. Put the pan into the oven and broil for 5-10 minutes until the cheese is bubbling and golden.
7. To serve, cut wedges of the potato dish.