Cheese and Potato Pie (Print version)

Layers of creamy potatoes, onions, and Gruyère-cheddar blend 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 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:

01 - Preheat oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish.
02 - Melt butter in a large saucepan over medium heat. Add onions and garlic, cooking for 6-8 minutes until soft and translucent, avoiding browning. Remove from heat.
03 - Whisk together heavy cream, milk, Dijon mustard, nutmeg, salt, and black pepper in a bowl until combined.
04 - Layer half the potato slices in the prepared dish with slight overlapping. Top with half the onion mixture and sprinkle with half the Gruyère and cheddar cheeses.
05 - Repeat layering with remaining potatoes, onion mixture, and cheeses.
06 - Pour cream mixture evenly over the 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 20 additional minutes until the top is golden brown and bubbling at the edges.
09 - Allow the pie to rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Tips:

01 -
  • It transforms humble potatoes and onions into something that feels like a special occasion without any fuss.
  • The double cheese blend creates a richness that's comforting but never feels heavy or one-note.
  • You can prep it ahead and slide it in the oven when you're ready, making weeknight hosting actually possible.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Slicing the potatoes evenly is crucial, a mandoline makes this fast and consistent, but a sharp knife and patience work just as well.
  • Don't skip the resting time after baking, it allows the cream to thicken slightly and keeps your slices from falling apart on the plate.
  • Press down on the layers before pouring the cream so there are fewer air pockets and the sauce distributes evenly.
03 -
  • Use a mandoline with the guard to slice potatoes uniformly, this ensures even cooking and a professional look.
  • Let the pie rest a full 10 minutes after baking, the layers will set and your slices will come out clean and beautiful.
  • If the top browns too quickly, tent it loosely with foil during the final 20 minutes instead of leaving it off entirely.
Go back