Pin It The oven light was on, and I was crouched down watching the cream bubble up through the layers, unable to look away. It was one of those evenings where I wanted something warm and filling but didn't want to think too hard, and cheese and potato pie delivered exactly that. The smell of nutmeg and melting Gruyère started filling the kitchen about halfway through baking, and I knew I'd made the right call. I've never been able to make this without standing guard by the oven for at least the last ten minutes. There's something about watching that golden crust form that feels like a small, edible victory.
I made this for my sister once when she came over after a long week, and she ate two servings without saying a word, just nodding between bites. When she finally spoke, she asked if I'd made it from scratch or bought it somewhere, which I took as the highest compliment. We ended up sitting at the table long after we'd finished, scraping the crispy bits off the edges of the dish. That's when I realized this pie doesn't just feed people, it slows them down in the best way.
Ingredients
- Floury potatoes: Maris Piper or Yukon Gold break down just enough to create creamy layers without turning to mush, and slicing them thin (about 3mm) helps them cook evenly and soak up all that cream.
- Onions and garlic: Cooking them slowly in butter until they're soft and sweet adds a savory backbone that keeps the pie from feeling too rich or one note.
- Gruyère cheese: It melts like a dream and brings a nutty, slightly sweet flavor that makes this pie feel more sophisticated than your average cheesy bake.
- Mature cheddar: The sharpness cuts through the cream and balances the Gruyère, plus it gives you those gorgeous golden spots on top.
- Double cream and whole milk: Using both keeps the sauce luxurious but not so heavy that you feel like you need a nap after one serving.
- Dijon mustard and nutmeg: Just a little of each wakes up the whole dish, the mustard adds a gentle tang and the nutmeg brings warmth without tasting obvious.
- Butter: Unsalted lets you control the seasoning, and using it to cook the onions adds a silky richness from the very first layer.
- Fresh chives: A handful scattered on top before serving adds a pop of color and a mild oniony freshness that lightens each bite.
Instructions
- Prep your dish and preheat:
- Set your oven to 190°C (375°F) and generously butter a 2 liter ovenproof dish, making sure to get the sides so nothing sticks later. This step is easy to forget, but it makes serving so much cleaner.
- Cook the onions and garlic:
- Melt the butter in a large saucepan over medium heat, then add the onions and garlic, stirring occasionally until they're soft, translucent, and starting to smell sweet, about 6 to 8 minutes. Don't let them brown or they'll taste bitter instead of sweet.
- Mix the cream base:
- In a bowl, whisk together the double cream, milk, Dijon mustard, nutmeg, salt, and pepper until everything is smooth and the mustard is fully blended in. Taste it, it should be well seasoned because the potatoes will soak up a lot of flavor.
- Build the first layer:
- Arrange half the potato slices in the buttered dish, overlapping them slightly like roof tiles so there are no big gaps. Spoon half the onion mixture over the top, then scatter half the Gruyère and cheddar evenly across the surface.
- Repeat the layers:
- Add the remaining potatoes in another overlapping layer, then the rest of the onions, and finally the rest of the cheese. Press down gently with a spatula to compact everything so the cream can seep through all the layers.
- Pour and press:
- Pour the cream mixture evenly over the entire dish, letting it pool and settle into the gaps. Give it one more gentle press with the spatula to make sure the liquid reaches the bottom layers.
- Bake covered, then uncovered:
- Cover the dish tightly with foil and bake for 40 minutes, then remove the foil and bake for another 20 minutes until the top is golden, bubbling, and crispy around the edges. The smell will be incredible by this point.
- Rest and garnish:
- Let the pie sit for 10 minutes before serving so the layers can set and you don't burn your mouth. Sprinkle with fresh chives if you have them, it makes the whole thing look and taste brighter.
Pin It There was a night I served this to friends who claimed they weren't hungry, and within twenty minutes the entire dish was gone and someone was running a finger along the edge to get the last bit of crispy cheese. We stayed at the table talking until the candles burned down, and I remember thinking that this pie had done more than feed us, it had made the evening feel like an occasion. It's become my go to whenever I want to turn a regular dinner into something people remember.
Choosing the Right Potatoes
Floury potatoes like Maris Piper or Yukon Gold are essential here because they have enough starch to break down slightly and create those creamy, melt in your mouth layers. Waxy potatoes will stay too firm and won't absorb the cream the same way, leaving you with a pie that feels more like scalloped potatoes than a cohesive, luscious bake. I learned this the hard way once using new potatoes, and the texture was all wrong, firm and separate instead of soft and unified. Stick with floury varieties and slice them thin, about 3mm, so they cook through evenly and every bite has that perfect tender give.
Make Ahead and Storage Tips
You can assemble this pie completely, cover it tightly with foil, and refrigerate it for up to 24 hours before baking, which makes it perfect for dinner parties or busy weeknights. Just add an extra 10 minutes to the covered baking time if you're putting it in straight from the fridge. Leftovers keep well in the fridge for up to three days, and I usually reheat individual portions in the oven at 180°C (350°F) for about 15 minutes so the top crisps up again. Microwaving works in a pinch, but you lose that gorgeous golden crust. I've even frozen this successfully, just let it cool completely, wrap it well, and freeze for up to a month, then thaw overnight in the fridge before reheating.
Serving Suggestions and Variations
This pie is rich and filling, so I like to serve it with something fresh and simple, a crisp green salad with a sharp vinaigrette or steamed green beans with a squeeze of lemon. If you want to switch up the cheeses, Emmental or a sharp Swiss work beautifully in place of Gruyère, and I've even used smoked cheddar once for a deeper, smokier flavor. A pinch of smoked paprika in the cream mixture adds a subtle warmth that's really lovely, especially in the colder months.
- Try adding a layer of cooked bacon or pancetta between the potatoes for a non vegetarian version that's absolutely decadent.
- Swap in leeks for half the onions if you want a milder, slightly sweeter flavor.
- Top with a handful of breadcrumbs mixed with melted butter before the final bake for extra crunch.
Pin It This pie has become one of those recipes I make when I want to feel grounded, when the world feels too fast and I need something slow and satisfying to bring me back. It's simple, honest food that never tries to be more than it is, and somehow that's exactly what makes it special.
Recipe Questions & Answers
- → Can I prepare this pie ahead of time?
Yes, you can assemble the pie up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, allow it to come to room temperature for 30 minutes, then bake as directed, adding 5-10 extra minutes if needed.
- → What type of potatoes work best for this pie?
Floury potatoes like Maris Piper, Yukon Gold, or Russets are ideal as they become tender and creamy when baked. Avoid waxy potatoes as they won't absorb the cream mixture as well.
- → Can I substitute the Gruyère cheese?
Absolutely. Emmental, Swiss cheese, or even fontina make excellent substitutes. For a more budget-friendly option, use all mature cheddar, though the flavor will be slightly less complex.
- → How do I prevent the potatoes from turning brown while preparing?
Place sliced potatoes in a bowl of cold water as you work. Drain and pat dry thoroughly before layering in the dish to ensure proper cream absorption.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish covered with foil at 180°C (350°F) for 20-25 minutes until heated through.
- → Can I freeze this pie?
Yes, freeze the baked and cooled pie for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 180°C (350°F) for 30-40 minutes.