Cheese and Potato Pie

The first time I made this potato pie, it was supposed to be a simple side dish for a Tuesday dinner, but my roommate kept sneaking back into the kitchen "just to check on it." By the time it came out of the oven, bubbling and golden with that incredible cheese aroma filling our tiny apartment, we both abandoned the planned main course and ate the pie standing up by the counter. Something about those layers of creamy potatoes and sharp cheddar just feels like a warm blanket on a cold night.

I once served this at a dinner party where one guest confessed she usually hated potato dishes. She went back for seconds and then actually asked for the recipe before leaving. The combination of nutmeg and mustard sounds unusual, but I promise it is what elevates this from comfort food to something people remember and request.

Ingredients

• 1.2 kg floury potatoes: I have learned that Maris Piper or Yukon Gold work best here because they hold their shape while still becoming tender
• 2 medium onions: Thinly slicing them rather than chopping creates these beautiful translucent ribbons throughout the layers
• 2 cloves garlic: Minced fine so it distributes evenly without any bitter bites
• 150 g Gruyère cheese: The nutty flavor pairs perfectly with potatoes and melts into those gorgeous cheese strings
• 150 g mature cheddar cheese: Use a sharp cheddar for that extra depth that mild cheese just cannot provide
• 300 ml double cream: This is what creates that luxurious sauce between layers
• 50 g unsalted butter: For sautéing the onions until they are sweet and soft
• 100 ml whole milk: Thins the cream slightly so it penetrates all the potato layers
• 1/2 tsp freshly grated nutmeg: Trust me on this one, it adds a subtle warmth that makes people ask what your secret ingredient is
• 1 tsp Dijon mustard: Just enough to cut through all that richness
• Salt and freshly ground black pepper: Generous seasoning is essential since potatoes absorb quite a bit
• 2 tbsp fresh chives: The bright onion flavor cuts through all that cream and cheese

Instructions

Get your oven ready:

Preheat to 190°C and butter a 2-liter ovenproof dish thoroughly, getting into all the corners.

Soften the onions:

Melt the butter over medium heat and cook the onions with garlic for 6 to 8 minutes until they are completely soft and translucent but not browned.

Whisk the creamy mixture:

Combine the cream, milk, Dijon mustard, nutmeg, salt, and pepper in a bowl until fully incorporated.

Build the first layer:

Arrange half the potato slices in the dish, slightly overlapping like shingles on a roof.

Add flavor and cheese:

Scatter half the onion mixture over the potatoes, then sprinkle with half of both the Gruyère and cheddar.

Repeat the layers:

Layer the remaining potatoes, then onions, then the rest of the cheese on top.

Pour over the cream:

Pour the cream mixture evenly over everything, then press down gently with a spatula to help the liquid settle between all the layers.

Bake covered:

Cover tightly with foil and bake for 40 minutes so the potatoes cook through in all that steam.

Get that golden top:

Remove the foil and bake for another 20 minutes until the top is golden brown and bubbling around the edges.

Let it rest:

Wait 10 minutes before serving so the sets slightly and makes slicing easier, then sprinkle with fresh chives.

Save

This recipe became my go-to for new parents and anyone who needs a bit of comfort. There is something about bringing a warm, cheesy potato pie to someone that says you care more than any store bought dish ever could.

Making It Ahead

I have assembled this pie the night before and kept it in the fridge, covered tightly with foil. Just add an extra 10 minutes to the initial covered baking time since it will be cold going into the oven.

Cheese Swaps

When Gruyère feels too expensive or I cannot find it, Emmental works beautifully. The important thing is using one cheese that melts well and another with plenty of sharp flavor.

Serving Ideas

A crisp green salad with an acidic vinaigrette helps cut through all that richness. I also like serving steamed green beans alongside for some freshness.

• A glass of dry white wine pairs perfectly with all that cheese
• Crusty bread is essential for soaking up any extra cream
• This reheats surprisingly well the next day for lunch

Save

There are few things as satisfying as pulling this bubbling, golden pie out of the oven and watching everyone instinctively move toward the kitchen.

Recipe FAQs

→ What kind of potatoes are best for this dish?

For the best texture in this comforting bake, use floury potatoes like Maris Piper or Yukon Gold. Their starchiness helps create a creamy, tender filling when cooked.

→ Can I substitute the cheeses?

Absolutely. If Gruyère isn't available, Emmental or another sharp Swiss cheese makes a fine substitute. For the cheddar, you can adjust to your preferred strength of flavor.

→ How can I make this dish even more flavorful?

To enhance the depth of flavor, consider adding a pinch of smoked paprika to the cream mixture before pouring it over the layers. This introduces a subtle, warming note.

→ What should I serve alongside this rich dish?

Given its richness, this pie pairs wonderfully with something light and fresh. A crisp green salad or some steamed green vegetables would provide a lovely contrast.

→ Is it possible to prepare this dish ahead of time?

You can assemble the pie up to the point of baking, cover it, and refrigerate for up to 24 hours. You might need to add a few extra minutes to the baking time if cooking from cold.

→ Why is resting the dish important after baking?

Allowing the pie to rest for 10 minutes after baking helps the layers set and the creamy sauce to thicken slightly. This makes for cleaner slices and prevents it from falling apart when served.