Instructions: 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 undil done. To serve, cut into wedges and serve with a dollop of sour cream..

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.