Save The kitchen window was fogged up completely, steam rolling off the dish as I pulled it from the oven. My neighbor had brought me a sack of potatoes from her allotment, far too many for one person, and I'd been staring at them for days. I wanted something that felt like a hug, something that would use up half that sack in one go. This pie was the answer, and the smell alone made me forget I'd ever worried about waste.
I made this for a friend who was going through a rough patch, the kind where nothing you say helps but food might. She sat at my table and ate two servings without speaking much, just nodding and scraping her fork across the plate. When she finally looked up, she said it tasted like being taken care of. I've made it dozens of times since, but I still think of her face every time I slide it into the oven.
Ingredients
- Floury potatoes: Maris Piper or Yukon Gold break down just enough to soak up the cream while holding their shape, creating that perfect tender bite.
- Onions: Slowly softened in butter, they add a sweet, savory backbone that balances the richness of the cheese.
- Garlic: Just two cloves minced fine, because you want the hint of it without overpowering the delicate dairy.
- Gruyere cheese: Nutty and slightly sharp, it melts into glossy pools and crisps beautifully on the edges.
- Mature cheddar cheese: This brings the sharpness and depth that makes every bite feel indulgent.
- Double cream: The luxurious base that turns this into something silky and decadent.
- Unsalted butter: For cooking the onions and greasing the dish, it adds richness without extra salt.
- Whole milk: Thins the cream just enough so it seeps between every layer without feeling heavy.
- Nutmeg: Freshly grated is key, it adds warmth and a subtle fragrance that feels almost magical.
- Dijon mustard: A teaspoon cuts through the richness and adds a gentle tang you can't quite place.
- Salt and black pepper: Season generously, potatoes need more than you think.
- Fresh chives: A bright, grassy finish that makes the whole dish feel alive.
Instructions
- Prep the oven and dish:
- Set your oven to 190C and butter every inch of a 2 liter ovenproof dish. The butter prevents sticking and adds a golden edge to the potatoes touching the sides.
- Cook the onions:
- Melt butter in a large pan over medium heat, then add onions and garlic, stirring occasionally for 6 to 8 minutes until they turn soft and translucent. Don't let them brown or they'll taste bitter instead of sweet.
- Make the cream mixture:
- Whisk together cream, milk, Dijon mustard, nutmeg, salt, and pepper in a bowl until smooth. Taste it, the seasoning should be bold because the potatoes will mellow it out.
- Build the first layer:
- Arrange half the potato slices in the dish, overlapping them slightly like fallen dominoes. Scatter half the onion mixture on top, then sprinkle half of both cheeses evenly.
- Repeat the layers:
- Add the remaining potatoes, then the rest of the onions, and finish with the remaining Gruyere and cheddar. Press down gently with a spatula to compact everything so the cream can work its way through.
- Add the cream and bake covered:
- Pour the cream mixture over the layers, letting it seep into every gap. Cover tightly with foil and bake for 40 minutes so the potatoes steam and soften.
- Finish uncovered:
- Remove the foil and bake for another 20 minutes until the top is golden, bubbling, and crisp at the edges. The smell will make you impatient, but wait.
- Rest and serve:
- Let the pie sit for 10 minutes before serving so the layers settle and the cream thickens slightly. Scatter chives over the top if you have them, the color makes it feel complete.
Save One winter evening I served this to a table full of people who claimed they weren't that hungry. The dish was empty in minutes, everyone scraping at the corners where the cheese had caramelized against the ceramic. Someone said it was the kind of food that made you realize you'd been starving without knowing it. I didn't need any other compliment.
Choosing Your Potatoes
Floury potatoes are essential here because they absorb the cream and break down just enough to create that melt in your mouth texture. Waxy potatoes will stay too firm and won't soak up the sauce, leaving you with a pie that feels more like a gratin gone wrong. I learned this the hard way when I used new potatoes once and ended up with something that tasted fine but had no soul. Maris Piper, Yukon Gold, or Russets are your friends. Peel them, slice them thin, and don't rinse away the starch, it helps thicken the cream as it bakes.
Getting the Cheese Right
Gruyere and mature cheddar together create a balance that's hard to beat, one nutty and sweet, the other sharp and bold. If you can't find Gruyere, Emmental or a good Swiss will work, but avoid anything too mild or it'll disappear into the background. Grate the cheese yourself instead of buying pre shredded, the anti caking agents in bagged cheese prevent it from melting smoothly. I once used up odds and ends from the fridge, a bit of Comte, some aged Gouda, and it turned out beautifully. The lesson is to use cheeses with character, ones that will stand up to all that cream.
Serving and Storing
This pie is rich, so a crisp green salad dressed simply with lemon and olive oil cuts through the creaminess perfectly. Steamed greens or roasted asparagus work just as well if you want something warm alongside. Leftovers keep in the fridge for up to three days and reheat beautifully in the oven, covered with foil at 160C until warmed through.
- Let it come to room temperature for 20 minutes before reheating so it warms evenly.
- You can freeze individual portions wrapped tightly in foil for up to a month.
- A handful of crispy fried onions or breadcrumbs on top before the final bake adds a lovely crunch.
Save There's something about pulling this pie from the oven, golden and bubbling, that makes the whole kitchen feel like home. It's the kind of dish that never lets you down, whether you're feeding a crowd or just yourself on a cold night.
Recipe FAQs
- → What type of potatoes work best for this pie?
Floury potatoes like Maris Piper or Yukon Gold are ideal as they absorb the cream beautifully and create a tender, melt-in-your-mouth texture when baked.
- → Can I substitute the Gruyère cheese?
Yes, Emmental or a sharp Swiss cheese work well as substitutes. Choose a cheese that melts smoothly and has a nutty, complex flavor profile.
- → How do I prevent the potatoes from browning while preparing?
Keep sliced potatoes in a bowl of cold water until ready to layer. Pat them dry before arranging in the dish to ensure proper cream absorption.
- → Can this pie be prepared in advance?
Absolutely. Assemble the pie up to 24 hours ahead, cover with plastic wrap, and refrigerate. Add 10-15 minutes to the covered baking time if baking from cold.
- → What should I serve alongside this dish?
A crisp green salad with a tangy vinaigrette balances the richness beautifully. Steamed green beans or asparagus also complement the creamy, cheesy layers perfectly.
- → How do I know when the pie is fully cooked?
The top should be golden and bubbling, and a knife inserted into the center should slide through the potatoes easily without resistance.