Cheese and Potato Pie (Printable)

Layers of creamy potatoes, onions, Gruyère and cheddar baked under a golden, bubbling crust.

# What You Need:

→ Vegetables

01 - 2.6 lbs floury potatoes such as 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 heavy cream
07 - 3.5 tablespoons unsalted butter
08 - 1/2 cup whole milk

→ Seasonings

09 - 1/2 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

# Directions:

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 softened and translucent without browning. Remove from heat.
03 - In a bowl, whisk together heavy cream, milk, Dijon mustard, nutmeg, salt, and pepper until well combined.
04 - Arrange half of 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 cheese.
05 - Repeat layering with remaining potatoes, onion mixture, and cheeses.
06 - Pour the 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 top is golden and bubbling.
09 - Let the pie rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Hints:

01 -
  • It turns humble potatoes into something that feels like a celebration without any fuss.
  • The combination of Gruyère and cheddar gives you both depth and sharpness in every bite.
  • It holds together beautifully, so you can slice it cleanly and serve it with pride.
  • Leftowerks reheat like a dream and somehow taste even better the next day.
02 -
  • Slice the potatoes as evenly as possible, a mandoline helps but a sharp knife and patience work just fine.
  • Don't skip the resting time after baking, cutting into it too soon will give you a runny mess instead of neat slices.
  • Press the layers down before pouring the cream, it helps everything cook evenly and prevents dry spots.
03 -
  • Grate your own cheese instead of using pre grated, it melts smoother and tastes fresher.
  • A pinch of smoked paprika in the cream mixture adds a subtle warmth that makes people ask what your secret is.
  • If you don't have Gruyère, a good Emmental or sharp Swiss cheese works beautifully, just avoid anything too mild or it'll get lost.
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