Cheese and Potato Pie (Print Version)

Layers of creamy potatoes, onions, Gruyère and cheddar baked to golden perfection in a comforting pie.

# 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)

# Cooking Steps:

01 - Preheat oven to 375°F. Butter an 8-cup 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 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 of the onion mixture and sprinkle with half of the Gruyère and cheddar cheeses.
05 - Layer remaining potato slices, followed by remaining onion mixture and cheese blend.
06 - Pour cream sauce evenly over all layers. Gently press down 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 golden and bubbling at the edges.
09 - Let rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • It turns humble pantry staples into something that feels like a special occasion without any fuss.
  • The combination of Gruyère and cheddar creates a deep, nutty richness that supermarket готовых meals simply can't touch.
  • It holds beautifully, so you can make it ahead and reheat without losing that creamy, indulgent texture.
  • Even people who claim they don't like cheese pies tend to go quiet and reach for seconds.
02 -
  • Slice the potatoes as evenly as possible, ideally with a mandoline, or the thicker pieces will stay hard while the thin ones turn to mush.
  • Don't skip the resting time after baking, or the cream will run everywhere when you cut into it and you'll lose those beautiful, distinct layers.
  • If the top starts browning too fast, tent it loosely with foil during the last 10 minutes to prevent burning while the inside finishes cooking.
03 -
  • Use a mandoline to slice the potatoes uniformly, which ensures even cooking and prevents some pieces from staying crunchy while others turn to paste.
  • Grate your own cheese instead of buying pre grated, as it melts far more smoothly and doesn't have the anti caking agents that can make the sauce grainy.
  • Press down on the layers firmly before pouring the cream so there are fewer air pockets, which helps the pie hold together when you slice it.
  • Let the pie rest for at least 10 minutes after baking so the cream thickens slightly and the layers set, making it infinitely easier to serve without it collapsing into a molten puddle.
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