Cheese and Potato Pie (Printable Version)

Layers of creamy potatoes, onions, and Gruyère-cheddar blend baked under a golden crust. British comfort at its finest.

# 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

# Method:

01 - Preheat oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish.
02 - Melt butter in a large saucepan over medium heat. Add onions and garlic, cooking for 6-8 minutes until soft and translucent, stirring occasionally. 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 in slightly overlapping layers. Top with half of the onion mixture and sprinkle with half of the Gruyère and cheddar cheeses.
05 - Repeat with remaining potatoes, onion mixture, and cheeses in the same layering pattern.
06 - Pour the cream mixture evenly over the layers. Press down gently with a spatula to compact the ingredients.
07 - Cover the dish with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and bake for an additional 20 minutes until the top is golden brown and the sauce is bubbling at the edges.
09 - Let the pie rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Hints:

01 -
  • It turns humble pantry staples into something that feels like a special occasion without any fuss.
  • The cheese gets crispy and golden on top while staying molten and creamy underneath.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can prep it in the morning and bake it later when you need comfort most.
02 -
  • Slice the potatoes as thinly and evenly as possible, a mandoline helps but a sharp knife and patience work just as well.
  • Don't skip the resting time after baking, it makes the difference between a sloppy scoop and clean, beautiful layers.
  • If the top browns too quickly, tent it loosely with foil for the last few minutes.
03 -
  • Add a pinch of smoked paprika to the cream mixture for a subtle warmth that makes people ask what your secret is.
  • Press the layers down firmly before adding the cream, it helps everything meld together instead of floating apart.
  • Use a clear glass or ceramic dish if you have one, watching the edges bubble and brown is half the joy.
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