Cheese and Potato Pie (Printer-Friendly)

Layers of creamy potatoes, onions, and Gruyère-cheddar cheese baked to golden perfection in a comforting pie.

# What You 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

# How-To Steps:

01 - Preheat oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish and set aside.
02 - In a large saucepan, melt butter over medium heat. Add sliced onions and minced garlic, cooking for 6 to 8 minutes until softened and translucent but not browned. Remove from heat.
03 - In a mixing bowl, whisk together heavy cream, whole milk, Dijon mustard, nutmeg, salt, and black pepper until well combined.
04 - Arrange half the potato slices in the prepared dish with slight overlap. Top with half the cooked onion mixture, then sprinkle with half the combined Gruyère and cheddar cheeses.
05 - Repeat layering with remaining potato slices, onion mixture, and cheeses.
06 - Pour the cream mixture evenly over all layers. Gently press down 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 bubbling at the edges.
09 - Remove from oven and let rest for 10 minutes. Garnish with fresh chives if desired before serving.

# Helpful Hints:

01 -
  • It transforms everyday potatoes into something that feels like a dinner party centerpiece without any fuss.
  • The combination of Gruyère and cheddar gives you sharpness and creaminess in every forkful, with none of that one note flavor you get from a single cheese.
  • It holds beautifully, so you can assemble it hours ahead and just slide it into the oven when your guests arrive.
02 -
  • Slice your potatoes as thin and even as possible, a mandoline makes this effortless, but uneven slices mean some pieces will be undercooked while others turn mushy.
  • Press the layers down firmly before pouring the cream, otherwise the pie will puff up and the cream won't penetrate evenly, leaving you with dry spots and soggy ones.
  • Don't skip the resting time after baking, I used to serve it immediately and it would fall apart on the spoon, but ten minutes makes all the difference.
03 -
  • Grate your own cheese fresh, the pre shredded stuff doesn't melt as smoothly and can leave your cream base grainy instead of silky.
  • If your potatoes start to brown while you're prepping, drop them in a bowl of cold water, but drain and pat them dry before layering or the excess water will dilute the cream.
  • Taste your cream mixture before pouring it over the pie, it should be well seasoned because the potatoes will absorb a lot of that flavor and mellow it out as they bake.
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