Cheese and Potato Pie

The smell hit me before I even opened the oven door: nutmeg and butter, cream bubbling around the edges of something golden and impossible to resist. I was testing this pie on a rainy Tuesday, and by the time it rested on the counter, my neighbor had knocked twice asking what I was making. That's the magic of a proper cheese and potato pie, it announces itself before you even serve it. I've made it a dozen times since, and it never fails to quiet a room the moment it hits the table.

I first made this for a friend who claimed she didn't like potatoes, which I found baffling. She ate two servings and admitted she'd been wrong her entire life. We laughed about it over wine while the dish cooled between us, and she asked for the recipe before she even left. Now she makes it for her own family, and I love knowing this pie has a little life beyond my kitchen.

Ingredients

• Floury potatoes: Maris Piper or Yukon Gold work beautifully because they break down just enough to soak up the cream without turning to mush, and they slice thin without falling apart under the knife.
• Onions and garlic: Cooking them low and slow until they're sweet and translucent is non negotiable, raw onions will ruin the creamy texture and add a sharpness that fights with the cheese.
• Gruyère cheese: This is where the nutty, slightly sweet depth comes from, and I've learned not to skimp on quality here because it melts into silk and carries the whole dish.
• Mature cheddar: A sharp, aged cheddar balances the Gruyère with a bold, salty punch that makes every bite more interesting than the last.
• Double cream and whole milk: The cream makes it indulgent, the milk keeps it from feeling too heavy, and together they create a custard that binds everything into something magical.
• Nutmeg and Dijon mustard: Just a whisper of nutmeg warms the cream, and the mustard adds a subtle tang that wakes up the richness without announcing itself.
• Unsalted butter: You need it for the onions and for greasing the dish, and using unsalted lets you control the seasoning without accidentally over salting the whole pie.
• Fresh chives: Optional, but a sprinkle of green at the end makes it look less like comfort food and more like something you meant to impress with.

Instructions

Prep the oven and dish:

Preheat to 190°C and butter your dish generously, getting into every corner so nothing sticks when you serve it later. This step sounds small, but I've regretted skipping it more than once.

Cook the onions:

Melt the butter and let the onions soften slowly with the garlic, stirring now and then until they smell sweet and look glossy. Don't rush this, browned onions will taste different and throw off the creamy vibe you're building.

Mix the cream base:

Whisk together the cream, milk, mustard, nutmeg, salt, and pepper until it's smooth and fragrant. Taste it, it should be well seasoned because the potatoes will drink up a lot of that flavor as they bake.

Build the first layer:

Arrange half the potato slices in overlapping rows, then scatter half the onion mixture on top and sprinkle half the cheeses evenly. Press gently so everything settles together and there are no big air pockets.

Repeat the layers:

Add the rest of the potatoes, onions, and cheeses in the same order, keeping it neat but not fussy. The goal is even distribution so every spoonful has a bit of everything.

Pour and press:

Pour the cream mixture slowly over the top, letting it seep down between the layers, then press the whole thing down gently with a spatula to compact it. This helps the pie hold its shape when you slice it later.

Bake covered, then uncovered:

Cover tightly with foil and bake for 40 minutes so the potatoes steam and soften, then remove the foil and bake another 20 minutes until the top is golden and bubbling at the edges. The smell at this point will make it hard to wait.

Rest before serving:

Let it sit for 10 minutes so the layers firm up and the cream thickens slightly, making it much easier to serve without everything sliding apart. Garnish with chives if you want a little color and freshness on top.

Save

One winter evening, I brought this to a potluck and watched a friend's teenage son, who claimed to only eat pizza, come back for thirds. His mom looked at me with this mixture of gratitude and disbelief, and I realized that sometimes the best recipes are the ones that surprise people into forgetting their own rules. That's when this pie stopped being just dinner and started feeling like a quiet victory every time I make it.

Making It Your Own

If you want a little smoke and warmth, stir a pinch of smoked paprika into the cream mixture, it adds depth without overpowering the cheese. I've also swapped Gruyère for Emmental when I couldn't find it, and the pie still turned out beautifully, just a bit milder and slightly sweeter. Some nights I add a handful of spinach or kale between the layers for color and a bit of green, and it folds right in without changing the texture. Play with it, this pie is forgiving and rewards small experiments.

Serving and Storing

This pie is rich, so I usually serve it with something bright and crisp, a green salad with lemon vinaigrette or steamed green beans with a little garlic. Leftovers keep well in the fridge for up to three days, and they reheat beautifully in a low oven covered with foil so the top doesn't dry out. I've even eaten it cold straight from the fridge late at night, and it's still good, though not quite as magical as when it's warm and just set.

What You'll Need to Succeed

A sharp knife or mandoline is essential for slicing the potatoes thin and even, which makes all the difference in how evenly they cook. Use a proper ovenproof dish that can handle high heat and hold at least two liters, a shallow casserole works better than a deep one because the layers bake more evenly. Have foil ready to cover it tightly during the first stage of baking, and don't forget a grater for the cheese, pre shredded cheese has coatings that can make the sauce grainy.

• A mandoline saves time and guarantees perfectly even slices every time.
• Use a spatula to press the layers down firmly before adding the cream.
• Let the pie rest on a cooling rack so air circulates and the bottom doesn't get soggy.

Save

This pie has become my go to when I want to cook something that feels like a hug without spending all day in the kitchen. I hope it becomes one of those recipes you reach for again and again, the kind that fills your house with warmth and makes everyone lean in a little closer to the table.

Recipe FAQ

→ Can I prepare this dish ahead of time?

Yes, you can assemble the pie up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add 10-15 minutes to the covered baking time if baking directly from cold.

→ What type of potatoes work best?

Floury potatoes like Maris Piper, Yukon Gold, or Russets are ideal as they break down slightly during baking, creating a creamier texture that absorbs the cheese and cream beautifully.

→ Can I substitute the cheeses?

Absolutely. Emmental, Swiss, or Comté work well in place of Gruyère. For the cheddar, try a sharp white cheddar or Red Leicester for a different flavor profile.

→ How do I know when the pie is fully cooked?

The top should be golden brown and bubbling around the edges. Insert a knife into the center—the potatoes should be completely tender with no resistance.

→ Can I make this dairy-free?

While this is a dairy-centric dish, you can experiment with plant-based cream, vegan butter, and dairy-free cheese alternatives, though the flavor and texture will differ from the traditional version.

→ What should I serve alongside this pie?

A crisp green salad with a tangy vinaigrette, steamed green beans, or roasted Brussels sprouts complement the richness beautifully. For heartier meals, add roasted tomatoes or sautéed mushrooms.