| 1 | Wash and peel potatoes and cut into paper thin slices. |
| 2 | Pat dry with towel. |
| 3 | Cut onion into paper thin slices. |
| 4 | 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. |
| 5 | Sprinkle each layer with salt and pepper. |
| 6 | Dot the final layer with remaining bacon fat. |
| 7 | Cook over moderate heat until potatoes are almost tender. |
| 8 | Turn the haggerty carefully onto a plate and then carefully slide it back into the pan and continue cooking undil done. |
| 9 | To serve, cut into wedges and serve with a dollop of sour cream.. |
