Cheese and Potato Pie (Printable)

A rich, comforting dish layering creamy potatoes, sweet onions, Gruyère, and cheddar under a golden baked crust.

# 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 double cream
07 - 3.5 tbsp unsalted butter
08 - scant 1/2 cup whole milk

→ Seasonings

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

→ Topping

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

# Preparation Steps:

01 - Preheat the oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish.
02 - Melt the butter in a large saucepan over medium heat. Add the onions and garlic, cooking for 6–8 minutes until soft and translucent but not browned. Remove from heat.
03 - In a bowl, whisk together the cream, milk, Dijon mustard, nutmeg, salt, and pepper until well combined.
04 - Arrange half the potato slices in the prepared dish, slightly overlapping. Top with half the onion mixture and sprinkle with half the Gruyère and cheddar cheeses.
05 - Repeat with remaining potatoes, onion mixture, and cheeses.
06 - Pour the cream mixture evenly over the layered ingredients. Press down gently with a spatula to compact the layers.
07 - Cover the dish with aluminum foil and bake for 40 minutes.
08 - Remove the foil and bake for an additional 20 minutes until golden and bubbling. Let rest for 10 minutes before serving. Garnish with chives if desired.

# Expert Suggestions:

01 -
  • The way the cream gets absorbed into every potato slice means each bite is impossibly rich without feeling heavy
  • It is one of those rare dishes that tastes even better as leftovers the next day
02 -
  • I once skipped pressing down the layers and ended up with potatoes that were still crunchy in places
  • Adding the cream mixture too quickly can cause it to overflow, so pour slowly and let it seep down
03 -
  • Using a mandoline ensures the potato slices are uniformly thin, which helps everything cook evenly
  • Sprinkle some smoked paprika into the cream mixture for a subtle smoky depth that everyone notices but cannot quite place
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