Cheese and Potato Pie (Printer-Friendly)

Creamy potatoes and onions baked with Gruyère and cheddar under a golden, bubbling crust.

# What You 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 - scant 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 Make It:

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 for 6 to 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 black pepper until well combined.
04 - Arrange half of the potato slices in the prepared dish with slight overlap. Top with half of the cooked onion mixture and sprinkle with half of the combined Gruyère and cheddar cheeses.
05 - Repeat layering with remaining potatoes, onion mixture, and cheeses, finishing with cheese on top.
06 - Pour cream mixture evenly across all layers. Press down gently with a spatula to compact the layers and allow cream to distribute throughout.
07 - Cover the dish with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and bake for an additional 20 minutes until the top is golden brown and the filling is bubbling at the edges.
09 - Allow the pie to rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • It turns everyday potatoes and cheese into something that feels like a special occasion without any fuss.
  • The layers get soft and creamy inside while the top crisps up into a gorgeous golden crust you'll fight over.
  • It's the kind of dish that fills the kitchen with a smell so good people wander in asking what's cooking.
  • You can prep it ahead and just slide it into the oven when you're ready, making dinner feel effortless.
02 -
  • Slice the potatoes as evenly as possible, a mandoline helps but a sharp knife and patience work just as well, because uneven slices cook unevenly and you'll end up with some bits overdone and others still firm.
  • Don't skip the resting time after baking, it's tempting to dig in right away but those 10 minutes let the cream thicken up and the layers hold together beautifully.
  • Press down on the layers before pouring the cream, it helps compact everything so the liquid actually reaches the bottom instead of pooling on top.
  • Taste your cream mixture before adding it, potatoes need more seasoning than you think and it's your last chance to get the salt and pepper right.
03 -
  • Use a mandoline to slice the potatoes if you have one, it saves time and ensures every slice cooks at the same rate so you don't end up with crunchy bits mixed in with creamy ones.
  • Grate your own cheese instead of buying pre-grated, it melts so much better and doesn't have that powdery coating that can make the sauce grainy.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes, you want deep golden color but not burnt edges.
  • Let the dish sit for the full 10 minutes before serving, it's the difference between a sloppy scoop and clean, beautiful layers that hold their shape on the plate.
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