Cheese and Potato Pie (Printer-Friendly)

Layers of creamy potatoes, onions, Gruyère and cheddar baked under a golden, bubbling 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 - 1.25 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 (optional)

# How To Make It:

01 - Preheat oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish thoroughly.
02 - Melt butter in a large saucepan over medium heat. Add sliced onions and minced garlic, cooking for 6-8 minutes until softened and translucent, avoiding browning. Remove from heat.
03 - Whisk together heavy cream, whole milk, Dijon mustard, nutmeg, salt, and black pepper in a bowl until well combined.
04 - Arrange half of the sliced potatoes in the prepared dish with slight overlapping. Distribute half of the sautéed onion mixture over potatoes. Sprinkle with half of the combined Gruyère and cheddar cheese.
05 - Repeat layering with remaining potatoes, onion mixture, and cheese combination.
06 - Pour cream mixture evenly over all layers. Gently press down with a spatula to compact the layers.
07 - Cover the dish with aluminum foil and bake for 40 minutes.
08 - Remove foil and continue baking for 20 minutes until the top is golden and bubbling.
09 - Allow the pie to rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Suggestions:

01 -
  • It tastes like a hug from the inside, creamy and cheesy without being too heavy.
  • You can prep it in the morning and bake it later when everyone is hungry.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Slice the potatoes as thin as you can manage because thick slices take forever to cook and can turn out hard in spots.
  • Press down on the layers before baking so the cream soaks through evenly instead of pooling on top.
  • Let it rest after baking or the first slice will slide apart and you will lose that beautiful layered look.
03 -
  • Use a mandoline for perfectly even slices and faster prep, but watch your fingers because those blades are sharp.
  • Grate your own cheese instead of buying pre shredded because it melts smoother and tastes fresher.
  • Press the layers down firmly with a spatula before pouring the cream so there are no air pockets that leave dry spots.
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