Categories: Vegetables 
      Yield: 6 servings 
  
      3 ea Med. potatoes 
      1 lg Onion 
      2 tb Bacon fat 
    1/2 c  Grated cheddar cheese 
           Salt & pepper to taste 
  
     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..