Save The smell of Gruyère melting into cream still takes me back to a rainy Sunday when I had nothing but potatoes, cheese, and time. I wasn't following a recipe, just layering what I had into a dish and hoping for the best. What came out of the oven was so rich and golden that I stood there eating it straight from the pan with a wooden spoon. My flatmate walked in, asked what smelled so good, and we ended up sharing the whole thing before dinner. That's how this pie earned its place in my kitchen.
I made this for a friend who claimed she didn't like potatoes, which I found baffling. She took one bite, paused, then went back for seconds without saying a word. By the end of the night, she asked me to write down the recipe on a napkin. I didn't have the heart to tell her I'd just winged it the first time.
Ingredients
- Floury potatoes (1.2 kg): Maris Piper or Yukon Gold break down just enough to soak up the cream while holding their shape, slice them as thin as you can manage for even cooking.
- Onions (2 medium): Softened onions add sweetness that balances the richness of the cheese, don't rush this step or they'll taste sharp.
- Garlic (2 cloves): Just enough to add warmth without overwhelming the delicate dairy flavors.
- Gruyère cheese (150 g): This is where the nutty, slightly sweet complexity comes from, it melts like silk.
- Mature cheddar (150 g): Sharpness and bite, it keeps the pie from feeling too one note.
- Double cream (300 ml): The luxurious base that turns this into comfort food, whole milk would be too thin here.
- Unsalted butter (50 g): For cooking the onions and greasing the dish, salted butter can throw off the seasoning.
- Whole milk (100 ml): Lightens the cream just enough so it doesn't feel heavy, but still coats every layer.
- Nutmeg (1/2 tsp): Freshly grated nutmeg is magic with cream and cheese, the pre ground stuff doesn't compare.
- Dijon mustard (1 tsp): A subtle sharpness that wakes up the whole dish without announcing itself.
- Salt and black pepper: Season generously, potatoes need more than you think.
- Fresh chives (2 tbsp, optional): A bright, grassy finish that cuts through the richness when you serve it.
Instructions
- Preheat and Prep Your Dish:
- Set your oven to 190°C (375°F) and generously butter a 2 liter ovenproof dish. This prevents sticking and adds a little extra richness to the edges.
- Soften the Onions:
- Melt the butter in a large saucepan over medium heat, then add the onions and garlic. Cook them gently for 6 to 8 minutes until they're soft and translucent, stirring occasionally so nothing browns.
- Mix the Cream Base:
- In a bowl, whisk together the cream, milk, Dijon mustard, nutmeg, salt, and pepper. Taste it, it should be well seasoned and fragrant.
- Build the First Layer:
- Arrange half the potato slices in the buttered dish, overlapping them slightly like fallen dominoes. Spread half the onion mixture on top, then scatter half the Gruyère and cheddar over everything.
- Repeat the Layers:
- Add the remaining potatoes, then the rest of the onions, and finish with the remaining cheese. Press down gently with a spatula to compact the layers so the cream can seep through.
- Pour and Press:
- Pour the cream mixture evenly over the top, letting it find its way into the gaps. Give the dish a gentle shake to help it settle.
- Bake Covered:
- Cover the dish tightly with foil and bake for 40 minutes. This steams the potatoes and keeps the top from browning too quickly.
- Finish Uncovered:
- Remove the foil and bake for another 20 minutes until the top is golden and bubbling at the edges. Let it rest for 10 minutes before serving so the layers set and you can slice it cleanly.
Save This pie became my go to when I needed to feed people who mattered. I've served it at birthdays, after long drives, and once to a friend going through a breakup who said it was the first thing that tasted good in days. Food like this doesn't need an occasion, it creates one.
How to Get the Perfect Golden Top
The secret is patience and a hot final blast. After you remove the foil, let the oven work its magic without opening the door every few minutes. If the top isn't golden enough after 20 minutes, switch to the grill setting for 2 to 3 minutes, but watch it like a hawk because it can go from perfect to burnt in seconds. I learned that the hard way when I got distracted by a phone call and came back to a smoky kitchen.
What to Serve Alongside
This pie is rich and creamy, so it loves something fresh and sharp to balance it out. A crisp green salad with a mustard vinaigrette cuts through the richness beautifully. I've also served it with steamed green beans tossed in lemon and butter, or a simple rocket salad with shaved Parmesan. Sometimes I just add a handful of wilted spinach on the side and call it done.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, covered tightly. Reheat individual portions in the microwave or warm the whole dish in a low oven (160°C) until heated through. The flavors deepen overnight, and I've been known to eat cold slices straight from the fridge for breakfast, though I won't judge if you do the same.
- Let the pie cool completely before covering it to avoid condensation making it soggy.
- Freeze portions wrapped tightly in foil for up to a month, thaw overnight in the fridge before reheating.
- Add a splash of cream when reheating if it looks a little dry.
Save This pie doesn't pretend to be fancy, but it's the kind of dish that makes people linger at the table. I hope it finds a place in your kitchen the way it did in mine.
Recipe FAQs
- → What type of potatoes work best for this pie?
Floury potatoes like Maris Piper or Yukon Gold are ideal as they become tender and creamy during baking, creating the perfect texture for layering.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the pie up to 24 hours in advance, cover it tightly, and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.
- → What can I substitute for Gruyère cheese?
Emmental or a sharp Swiss cheese work well as substitutes, maintaining the nutty, creamy flavor profile that complements the potatoes and onions.
- → How do I prevent the potatoes from turning brown while slicing?
Place sliced potatoes in a bowl of cold water immediately after cutting. Drain and pat dry thoroughly before layering to ensure proper cream absorption.
- → Can I make this pie dairy-free?
While challenging given the cheese-centric nature, you can use plant-based cream, butter, and dairy-free cheese alternatives, though the flavor and texture will differ significantly.
- → Why should I let the pie rest before serving?
Resting for 10 minutes allows the cream mixture to set slightly, making it easier to slice cleanly and preventing the layers from sliding apart when plated.