3    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..