Cheese and Potato Pie (Printer-friendly)

Layers of creamy potatoes, onions, Gruyère and cheddar cheese 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 - 1.25 cups heavy cream
07 - 3.5 tablespoons unsalted butter
08 - 0.5 cup whole milk

→ Seasonings

09 - 0.5 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)

# Directions:

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 for 6 to 8 minutes until soft and translucent. Remove from heat.
03 - In a bowl, combine heavy cream, milk, Dijon mustard, nutmeg, salt, and pepper.
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 cheese.
05 - Repeat with remaining potatoes, onion mixture, and cheeses.
06 - Pour the cream mixture evenly over the layers. Press down gently with a spatula to compact.
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 Advice:

01 -
  • It looks like you spent hours but really it's just slicing, layering, and letting the oven do the work.
  • The combination of Gruyère and cheddar creates this nutty, sharp richness that makes every forkful feel indulgent.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have melded together.
02 -
  • Slicing the potatoes evenly is crucial, so use a mandoline if you have one or take your time with a sharp knife to keep them thin and uniform.
  • Pressing down gently after layering helps the cream distribute properly and prevents dry patches in the finished pie.
  • Do not skip the resting time after baking or the pie will be too loose and hard to serve neatly.
03 -
  • Add a pinch of smoked paprika to the cream mixture for a subtle smoky depth that makes people ask what your secret is.
  • Use a mix of cheeses if you want to experiment, Emmental or a sharp Swiss cheese work wonderfully in place of Gruyère.
  • If you have leftover pie, slice it cold and fry it in a hot pan with a little butter until crispy on both sides for the most decadent breakfast.
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