Cheese and Potato Pie (Printable)

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

# 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 but not browned. Remove from heat.
03 - In a mixing bowl, combine heavy cream, whole 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.
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.
07 - Cover the dish with aluminum foil and bake for 40 minutes.
08 - Remove foil and bake for 20 minutes until golden and bubbling.
09 - Let rest for 10 minutes before serving. Garnish with chives if desired.

# Expert Advice:

01 -
  • The cream soaks into every layer, turning simple potatoes into something luxurious and deeply satisfying.
  • It holds together beautifully when you slice it, so each serving looks as good as it tastes.
  • You can prep the whole thing in advance and just slide it into the oven when guests arrive.
  • The combination of nutmeg and Dijon adds a warmth that makes the cheese taste even more complex.
02 -
  • Slice the potatoes as evenly as possible, a mandoline makes this easy and ensures they all cook at the same rate.
  • Don't skip the resting time after baking, the cream needs those minutes to thicken and the layers to settle or it will be soupy.
  • If your oven runs hot, check the pie at 35 minutes covered, you want the potatoes tender but not falling apart.
  • Press the layers down firmly before adding the cream, this removes air pockets and makes sure every bite is creamy.
03 -
  • Use a mandoline to slice the potatoes thin and uniform, it saves time and ensures even cooking throughout the pie.
  • Season every layer lightly as you build, don't rely on the cream mixture alone or the potatoes will taste bland.
  • Let the pie rest the full 10 minutes before serving, this is when the magic happens and everything sets into clean, beautiful layers.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes of baking.
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