Cheese and Potato Pie (Printable format)

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

# List of ingredients:

→ 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 - 1.25 cups heavy cream
07 - 3.5 tablespoons unsalted butter
08 - 0.5 cup whole milk

→ Seasonings

09 - 0.5 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

# How to make it:

01 - Preheat oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish thoroughly.
02 - In a large saucepan, melt butter over medium heat. Add onions and garlic, cooking for 6 to 8 minutes until soft and translucent, avoiding browning.
03 - In a bowl, combine heavy cream, whole milk, Dijon mustard, nutmeg, salt, and pepper. Whisk until fully blended.
04 - Arrange half the potato slices in the prepared dish with slight overlap. Top with half the onion mixture and sprinkle with half the combined Gruyère and cheddar cheeses.
05 - Repeat with remaining potatoes, onion mixture, and cheese blend.
06 - Pour cream mixture evenly over all layers. Press down gently with a spatula to compact the layers.
07 - Cover the dish with aluminum foil and bake for 40 minutes.
08 - Remove foil and bake for an additional 20 minutes until the surface is golden and bubbling.
09 - Let rest for 10 minutes before serving. Garnish with chives if desired.

# Expert Suggestions:

01 -
  • The layers of creamy potato and two kinds of cheese create a richness that feels indulgent without being heavy.
  • It comes together with everyday ingredients but tastes like something you'd order at a countryside pub.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have melded together.
02 -
  • Slice the potatoes as thin and uniform as possible—a mandoline makes this easy and ensures they cook evenly, but a sharp knife and a steady hand work just fine.
  • Don't skip the resting time after baking, because cutting into the pie too soon will cause the creamy layers to run all over the plate instead of holding their shape.
03 -
  • Press the layers down firmly before pouring the cream mixture so there are fewer air pockets, which helps the pie set beautifully and ensures every bite is creamy and cohesive.
  • For an extra layer of flavor, add a pinch of smoked paprika or a few fresh thyme leaves to the cream mixture—it's a subtle touch that makes people ask what your secret is.
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