Amount
Ingredient
Preparation



3
each
potatoes





1
each
onion





2
tablespoons
bacon drippings





1/2
cup
cheddar cheese

grated



1
x
salt

to taste



1
x
pepper

to taste



1
x
sour cream

to garnish

 Wash and peel potatoes and cut into paper thin slices.  Pat dry with towel.  Cut onion into paper thin slices.  Heat half of the bacon fat in a heavy frying pan and fill the pan with alternate layers of potatoes, onions, and cheese, finishing with potatoes.  Sprinkle each layer with salt and pepper.  Dot the final layer with remaining bacon fat.  Cook over moderate heat until potatoes are almost tender.  Turn the Haggerty carefully onto a plate and then carefully slide it back into the pan and continue cooking until done.  

To serve, cut into wedges and serve with a dollop of sour cream