Save to Pins The kitchen window was cracked open on a drizzly October evening, and the smell of butter melting into onions filled every corner of the flat. I was making this pie for the third time that month, not because anyone asked, but because I couldn't stop thinking about the way the cream soaked into the potatoes and turned every forkful into something close to magic. My flatmate wandered in, drawn by the scent, and declared it smelled like a hug. I've never found a better description.
I brought this to a potluck once, still warm in the dish wrapped in tea towels, and watched it disappear in under ten minutes. Someone's mum asked for the recipe on a scrap of paper, and I scribbled it down while standing in the hallway. Later, she sent me a photo of her version with a note saying her husband had eaten half of it straight from the oven. That's the kind of loyalty this pie inspires.
Ingredients
- Floury potatoes: Maris Piper or Yukon Gold break down just enough to soak up the cream while holding their shape, creating layers that melt on your tongue instead of turning to mush.
- Onions and garlic: Cooked low and slow until they're sweet and translucent, they add a savory backbone that keeps the richness from feeling too heavy.
- Gruyère cheese: This is where the nutty, slightly sweet depth comes from, and it melts into glossy, golden pools that make you want to lick the spoon.
- Mature cheddar: Sharp and bold, it balances the Gruyère and adds a familiar comfort that makes the pie feel like home.
- Double cream and whole milk: Together they create a custard that seeps into every crevice, binding the layers without drowning them.
- Dijon mustard: Just a teaspoon cuts through the richness and wakes up the cheese, adding a subtle tang you can't quite name but will miss if you skip it.
- Nutmeg: Freshly grated nutmeg brings warmth and a whisper of sweetness that makes the whole dish feel more intentional.
- Butter: Used to soften the onions and grease the dish, it adds another layer of richness that ties everything together.
- Chives: A fresh, bright finish that adds color and a gentle onion note without overwhelming the creamy layers below.
Instructions
- Prep the oven and dish:
- Set your oven to 190°C and generously butter a 2 liter ovenproof dish, making sure to get into the corners so nothing sticks later. This step matters more than you think.
- Soften the onions:
- Melt the butter in a large saucepan over medium heat, then add the onions and garlic, stirring occasionally until they're soft, sweet, and translucent, about 6 to 8 minutes. Don't let them brown or they'll taste bitter.
- Mix the cream base:
- In a bowl, whisk together the double cream, milk, Dijon mustard, nutmeg, salt, and pepper until smooth. Taste it and adjust the seasoning now, because once it's in the dish, it's too late.
- Build the first layer:
- Arrange half the potato slices in the buttered dish, overlapping them slightly like roof tiles, then scatter half the onion mixture on top and sprinkle with half the Gruyère and cheddar. Press down gently with your fingers to compact it.
- Repeat the layers:
- Add the remaining potatoes, onions, and cheeses in the same order, pressing down again to create a tight, cohesive pie. The layers should feel snug, not loose.
- Pour and press:
- Slowly pour the cream mixture over the top, letting it seep into the gaps, then use a spatula to press down firmly so the liquid reaches every layer. You want the potatoes to be just barely submerged.
- Bake covered:
- Cover the dish tightly with foil and bake for 40 minutes, letting the potatoes steam and soften without browning. The kitchen will smell like a French bistro.
- Finish uncovered:
- Remove the foil and bake for another 20 minutes until the top is golden, bubbling, and crisp at the edges. Let it rest for 10 minutes before serving so the layers set and you don't burn your tongue.
Save to Pins 
Save to Pins One Sunday, I made this for my parents and watched my dad, who never asks for recipes, quietly write down the ingredients on the back of an envelope. He made it the following weekend and called to tell me he'd used Red Leicester instead of cheddar and it still worked. That's when I knew this pie was forgiving enough to become a family staple.
Choosing Your Potatoes
Floury potatoes like Maris Piper or Yukon Gold are essential because they have a high starch content that breaks down just enough to absorb the cream, creating that melt in your mouth texture. Waxy potatoes like Charlotte or new potatoes will stay firm and slippery, and the cream will just pool around them instead of soaking in. I learned this the hard way when I grabbed the wrong bag at the shop and ended up with a pie that tasted fine but had all the wrong textures. If you can't find Maris Piper, Russets or King Edwards work beautifully too.
Making It Ahead
This pie is one of those rare dishes that actually improves if you assemble it a few hours ahead and let it sit in the fridge before baking. The potatoes absorb some of the cream mixture, which helps the layers meld together and prevents any sogginess. You can cover it tightly with cling film and refrigerate for up to 24 hours, then bake it straight from the fridge, adding an extra 10 minutes to the covered baking time. I've done this for dinner parties more times than I can count, and it means you're not stuck in the kitchen while everyone else is opening wine.
Serving and Storage
This pie is rich enough to be the star of the plate, so I usually serve it with something light and sharp to cut through the cream, like a crisp green salad dressed with lemon and olive oil, or steamed green beans with a squeeze of mustard vinaigrette. Leftovers keep well in the fridge for up to three days and reheat beautifully in a low oven covered with foil, though the top won't crisp up again unless you finish it under the grill for a minute or two. I've also eaten cold wedges straight from the fridge at midnight, and I'm not ashamed to admit they were delicious.
- If you want to stretch it further, serve smaller portions alongside roasted chicken or sausages.
- For a smoky twist, add a pinch of smoked paprika to the cream mixture before pouring.
- Garnish with fresh chives or parsley just before serving for a pop of color and freshness.
Save to Pins 
Save to Pins This pie has become my answer to grey evenings and last minute gatherings, the kind of dish that makes people lean back in their chairs and sigh contentedly. I hope it does the same for you.
Questions & Answers
- → 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 when baked, absorbing the flavors of the cream and cheese beautifully.
- → Can I prepare this pie in advance?
Yes, you can assemble the pie up to 24 hours ahead, cover it tightly, and refrigerate. Add 10-15 minutes to the covered baking time if baking from cold.
- → What can I substitute for Gruyère cheese?
Emmental or a sharp Swiss cheese work wonderfully as substitutes, offering similar melting qualities and nutty flavor profiles.
- → How do I prevent the potatoes from turning brown while slicing?
Keep sliced potatoes in a bowl of cold water until ready to use, then pat them dry thoroughly before layering to ensure proper browning and texture.
- → Can I make this pie dairy-free?
While challenging, you can use dairy-free cream, milk, and cheese alternatives, though the flavor and texture will differ from the traditional version.
- → Why does the pie need to rest before serving?
Resting for 10 minutes allows the layers to set and the cream mixture to thicken slightly, making it easier to slice and serve while maintaining structure.