Cheese and Potato Pie

The smell of melting Gruyère still brings me right back to a rainy Sunday when I had nothing but potatoes, cheese, and a craving for something warm. I wasn't following a plan, just layering what I had into a dish and hoping for the best. What came out of the oven that afternoon was this pie, golden and bubbling, the kind of thing that makes you forget you were ever cold. I've been making it ever since, tweaking here and there, but never straying too far from that first lucky attempt. It's become my go-to when comfort is the only thing on the menu.

I made this for a small dinner party once, and I remember panicking halfway through because I thought I'd added too much cream. But when I pulled it out of the oven, everyone went quiet for a second before diving in. One friend scraped the dish so thoroughly I didn't even need to wash it. That night, this pie stopped being just a weeknight meal and became something I was proud to serve to people I wanted to impress.

Ingredients

• Floury potatoes (1.2 kg): Maris Piper or Yukon Gold break down just enough to create that creamy texture between layers, and slicing them thin helps them cook evenly without turning mushy.
• Onions (2 medium): Softened slowly in butter, they add a gentle sweetness that balances the richness of the cheese without overpowering the dish.
• Garlic (2 cloves): Just enough to add depth without making the pie taste too sharp or harsh.
• Gruyère cheese (150 g): This is where the nutty, complex flavor comes from, and it melts into the cream like a dream.
• Mature cheddar (150 g): Brings sharpness and that familiar cheesy punch that makes every bite satisfying.
• Double cream (300 ml): The backbone of the creamy sauce that soaks into the potatoes as they bake.
• Whole milk (100 ml): Lightens the cream just a touch so the pie doesn't feel too heavy.
• Unsalted butter (50 g): Used to soften the onions and butter the dish, it adds richness from the very first layer.
• Dijon mustard (1 tsp): A small addition that cuts through the cream and adds a subtle tang you can't quite place.
• Nutmeg (1/2 tsp): Freshly grated nutmeg has this warm, slightly sweet spice that makes cream and cheese sing together.
• Salt and black pepper: Essential for bringing out all the flavors, especially in the potatoes which can taste flat without enough seasoning.
• Fresh chives (2 tbsp, optional): A bright green finish that adds a little freshness and makes the whole thing look like you knew what you were doing.

Instructions

Prepare the oven and dish:

Preheat your oven to 190°C (375°F) and generously butter a 2-liter ovenproof dish. This buttering step isn't just practical, it adds a little extra richness to the edges that crisp up beautifully.

Cook the onions and garlic:

Melt the butter in a large saucepan over medium heat, then add the onions and garlic, stirring occasionally for 6 to 8 minutes until they're soft and translucent. You want them sweet and mellow, not browned or crispy.

Mix the cream base:

In a bowl, whisk together the double cream, milk, Dijon mustard, nutmeg, salt, and pepper until everything is well combined. Taste it and adjust the seasoning now, because once it's poured over the potatoes, there's no going back.

Build the first layer:

Arrange half the potato slices in the bottom of the buttered dish, overlapping them slightly like shingles on a roof. Spread half the onion mixture on top, then sprinkle with half of both the Gruyère and cheddar.

Build the second layer:

Repeat with the remaining potatoes, onions, and cheeses, pressing down gently as you go to help everything settle. The layers should feel snug and compact, not loose.

Pour and press:

Pour the cream mixture evenly over the top, making sure it seeps down into all the layers. Use a spatula to press down gently, encouraging the liquid to fill every gap.

Bake covered:

Cover the dish tightly with foil and bake for 40 minutes. This steams the potatoes and keeps them from drying out while they cook through.

Finish uncovered:

Remove the foil and bake for another 20 minutes until the top is golden, bubbling, and irresistibly crispy around the edges. Let it rest for 10 minutes before serving so the layers set and don't slide apart when you scoop it out.

Save

One winter evening, I served this pie with nothing but a simple green salad, and my partner looked at me like I'd just solved all of life's problems. We sat there with second helpings, scraping our plates clean, and I realized this dish had become more than just dinner. It was the thing we made when we needed to feel taken care of, when the world outside was too much and all we wanted was something warm and familiar.

Making It Your Own

Once you've made this pie a few times, you'll start noticing where you can play around. I've stirred smoked paprika into the cream for a subtle warmth, swapped Gruyère for Emmental when the shop was out, and even tucked in some sautéed leeks alongside the onions. The structure stays the same, but the flavor shifts just enough to keep it interesting. Don't be afraid to trust your instincts and add what feels right to you.

Serving Suggestions

This pie is rich enough to be the star of the plate, so I usually keep the sides simple. A crisp green salad with a sharp vinaigrette cuts through the creaminess perfectly, and steamed green beans or tenderstem broccoli add a little color and crunch. If you're feeding a crowd, it sits happily on a buffet table and still tastes incredible even when it's cooled down a bit. I've also served it in shallow bowls with crusty bread on the side, and people loved soaking up every last bit of that cheesy, creamy sauce.

Storage and Reheating

Leftovers, if you're lucky enough to have any, keep well in the fridge for up to three days in a covered container. I reheat individual portions in the microwave, but if you want to bring back that crispy top, pop the whole dish in a moderate oven for 15 to 20 minutes until it's bubbling again. You can also assemble the pie a day ahead, cover it tightly, and refrigerate it unbaked, then just add an extra 10 minutes to the covered baking time when you're ready to cook it.

• Let the pie cool completely before covering and refrigerating to avoid condensation making it soggy.
• Reheat in the oven rather than the microwave if you want to restore the golden, crispy top layer.
• Freeze individual portions wrapped well in foil, then thaw overnight in the fridge and reheat gently for an easy future meal.

Save

This pie has earned its place in my kitchen, not because it's fancy or complicated, but because it delivers comfort and flavor every single time. Make it once, and I promise it'll become one of those recipes you return to again and again.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, assemble the pie completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking straight from the fridge.

→ What type of potatoes work best?

Floury potatoes like Maris Piper, Yukon Gold, or Russets are ideal as they absorb the creamy mixture beautifully and create a tender texture when baked.

→ Can I use different cheeses?

Absolutely. Emmental, Swiss, or Comté work well in place of Gruyère, while sharp white cheddar or Red Leicester can substitute for mature cheddar. Choose cheeses that melt smoothly.

→ How do I know when it's fully cooked?

The top should be golden brown and bubbling, and a knife inserted into the center should slide easily through tender potatoes. The edges will be crispy and caramelized.

→ Can this be made dairy-free?

While challenging given the central role of cheese and cream, you can experiment with dairy-free alternatives like cashew cream and plant-based cheeses, though the flavor profile will differ significantly.

→ What should I serve alongside this pie?

A crisp green salad with vinaigrette, steamed asparagus, or roasted Brussels sprouts provide excellent balance to the rich, creamy pie. Crusty bread also works wonderfully.