Cheese and Potato Pie (Printable)

Layers of creamy potatoes, onions, Gruyère and cheddar baked to golden perfection in this British comfort classic.

# 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 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 (optional)

# How To Make It:

01 - Preheat oven to 375°F. Butter a 2-liter ovenproof pie or casserole dish and set aside.
02 - Melt butter in a large saucepan over medium heat. Add onions and garlic, cooking for 6-8 minutes until soft and translucent but not browned. Remove from heat.
03 - In a mixing bowl, whisk together heavy cream, whole milk, Dijon mustard, nutmeg, salt, and black pepper until fully combined.
04 - Arrange half the potato slices in the prepared dish with slight overlap. Top with half the cooked onion mixture and sprinkle with half the combined Gruyère and cheddar cheeses.
05 - Repeat the layering with remaining potato slices, onion mixture, and cheese blend.
06 - Pour the cream mixture evenly over all layers. Press down gently with a spatula to compact the ingredients.
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 brown and bubbling at the edges.
09 - Remove from oven and let rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Tips:

01 -
  • It turns humble pantry staples into something that feels decadent and special without any fuss.
  • The combination of Gruyère and cheddar creates a deeply savory, nutty richness that coats every slice of potato.
  • Its the kind of dish that makes your kitchen smell so good, people will assume youve been cooking all day.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Slice the potatoes as thinly and evenly as possible, a mandoline helps, but a sharp knife and patience work just as well.
  • Don't skip the resting time after baking, it lets the layers settle and makes serving so much easier without everything sliding apart.
  • Press down on the layers before pouring the cream, it helps eliminate air pockets and ensures the liquid reaches every corner.
03 -
  • Use a mix of cheeses for complexity, swapping in Emmental, Comté, or even a bit of Parmesan adds new layers of flavor.
  • If the top is browning too fast, tent it loosely with foil during the final 10 minutes and it will finish cooking without burning.
  • For a subtle smoky note, add a pinch of smoked paprika or a few drops of liquid smoke to the cream mixture.
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