Cheese and Potato Pie (Printable Version)

Layers of creamy potatoes, onions, Gruyère and cheddar baked to golden perfection in a comforting British pie.

# What You'll Need:

→ Vegetables

01 - 2.6 lbs floury potatoes (Maris Piper or Yukon Gold), peeled and thinly sliced
02 - 2 medium onions, thinly sliced
03 - 2 cloves garlic, minced

→ Dairy

04 - 5 oz Gruyère cheese, grated
05 - 5 oz mature cheddar cheese, grated
06 - 1 1/4 cups heavy cream
07 - 3.5 tablespoons unsalted butter
08 - 1/2 cup whole milk

→ Seasonings

09 - 1/2 teaspoon freshly grated nutmeg
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper to taste

→ Topping

12 - 2 tablespoons fresh chives, finely chopped (optional)

# How-To Steps:

01 - Preheat oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish and set aside.
02 - Melt butter in a large saucepan over medium heat. Add sliced onions and minced garlic, cooking 6-8 minutes until softened and translucent, avoiding browning. Remove from heat.
03 - In a mixing bowl, whisk together heavy cream, whole milk, Dijon mustard, nutmeg, salt, and pepper until thoroughly combined.
04 - Arrange half the potato slices in the prepared dish with slight overlap. Top with half the cooked onion mixture and sprinkle with half the combined Gruyère and cheddar cheeses.
05 - Layer remaining potato slices, followed by remaining onion mixture and cheese blend.
06 - Pour cream mixture evenly over all layers. Gently press down with a spatula to compact ingredients.
07 - Cover dish with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and bake for an additional 20 minutes until golden brown and bubbling at edges.
09 - Let rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Tips for Success:

01 -
  • It's the kind of dish that makes your kitchen smell like a hug and tastes even better than it smells.
  • You can prep everything in advance and just slide it in the oven when you're ready to eat.
  • The creamy, cheesy layers are comforting enough to fix a bad day and fancy enough to serve to guests.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Slice your potatoes as evenly as possible, a mandoline makes this fast and consistent, but if you're using a knife just take your time.
  • Don't skip the resting time after baking, it lets the cream thicken up so your slices hold together instead of sliding apart on the plate.
  • If your cream mixture looks like it's not enough, don't worry, it will spread and bubble up as the potatoes release moisture during baking.
03 -
  • Use a mandoline to slice your potatoes quickly and evenly, it saves time and ensures they all cook at the same rate.
  • Let the pie rest for the full 10 minutes after baking, it makes slicing and serving so much easier and the flavors settle beautifully.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes of baking so the inside finishes cooking without burning the cheese.
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