Cheese and Potato Pie (Printable Version)

Layers of creamy potatoes, onions, Gruyère and cheddar baked to golden perfection. Pure comfort in every bite.

# 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 an 8-cup ovenproof pie or casserole dish.
02 - In a large saucepan, melt butter over medium heat. Add onions and garlic, cooking 6-8 minutes until soft and translucent but not browned. Remove from heat.
03 - In a bowl, combine heavy cream, milk, Dijon mustard, nutmeg, salt, and pepper. Whisk until well blended.
04 - Layer half the potato slices in the prepared dish with slight overlap. Top with half the onion mixture and sprinkle with half the Gruyère and cheddar cheeses.
05 - Repeat with remaining potatoes, onion mixture, and cheeses.
06 - Pour cream mixture evenly over the layers. Press down gently with a spatula to compact ingredients.
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.
09 - Let rest for 10 minutes before serving. Garnish with chives if desired.

# Expert Tips:

01 -
  • The cream and cheese meld into a sauce so rich it clings to every slice of potato without feeling heavy.
  • You can assemble it hours ahead and slide it into the oven when guests arrive, looking effortless.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have married overnight.
02 -
  • Slice the potatoes as evenly as possible, a mandoline is your best friend here, because uneven slices cook at different rates and leave you with mush in some spots and crunch in others.
  • Don't skip the resting time after baking, the sauce will look loose straight from the oven but firms up beautifully as it cools, and cutting too early turns your neat pie into a soupy mess.
03 -
  • Add a pinch of smoked paprika to the cream mixture for a subtle warmth that makes people ask what's different without being able to pinpoint it.
  • Reserve a small handful of cheese to sprinkle on top in the final 10 minutes of baking, creating an extra golden, crispy crust that crackles under the spoon.
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