Vegetable Pan Haggerty

Prep time: 15 minutes

Cook time: 45 minutes

Makes: 4 servings

  • 2/3 cup (160 ml) canola oil, separated

  • 1 onion, sliced thin

  • 1 cup (250 ml) rutabaga, julienned (cut into thin strips)

  • 1 cup (250 ml) turnip, julienned

  • 1 cup (250 ml) potatoes, julienned

  • 3 oz (90 g) cheddar cheese, grated

How To:
  1. Preheat oven to 400°F (200°C).

  2. Heat 1/3 cup (80 ml) canola oil in an ovenproof pan. Add onion, and cook until softened (2 to 3 minutes).

  3. Divide remaining canola oil between rutabaga, turnip, and potatoes. Toss to coat.

  4. Place rutabaga over onions. Cover with cheese, and add salt and pepper to taste. Repeat with turnips, a second layer of cheese, potatoes, and a third layer of cheese.

  5. Bake until cooked through and golden, about 45 minutes.

Make it Fun!

Little chefs can help assemble the layers of this delightful dish!

For Leftovers... 

Pan Haggerty by night, hash browns by day! Fry up a few spoonful's of these leftovers to create some delicious, cheesy breakfast hash browns.

Source: Dairy Farmers of Canada (Reprinted) 



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