Cheese and Potato Pie

The smell of nutmeg and butter always takes me straight back to a cold February evening when I pulled this pie out of the oven for the first time. I hadn't expected much, honestly—just potatoes and cheese—but the way the cream bubbled up around the edges and the top turned that deep, shimmering gold made me pause. My flatmate wandered into the kitchen, drawn by the scent, and we ended up eating half the dish standing at the counter with forks. It's the kind of food that makes you forget about plates and manners.

I made this for a small dinner party once, and it sat in the center of the table like a trophy. Everyone went quiet for a moment after the first bite, which is the highest compliment I know. One friend asked if I'd trained in France, which made me laugh because I'd learned this from a scribbled note on the back of a grocery receipt. It's become my go-to when I want to impress without spiraling into stress.

Ingredients

• Floury potatoes (1.2 kg): Maris Piper or Yukon Gold break down just enough to soak up the cream while holding their shape, and slicing them thinly ensures they cook evenly without turning to mush.
• Onions (2 medium): Softening them first in butter brings out their sweetness and stops them from adding any harsh bite to the creamy layers.
• Garlic (2 cloves): Just enough to add warmth without overpowering the delicate cheese and nutmeg.
• Gruyère cheese (150 g): This is where the magic happens—nutty, melty, and it forms those gorgeous golden patches on top.
• Mature cheddar (150 g): Adds sharpness and a familiar comfort that balances the Gruyère's elegance.
• Double cream (300 ml): The base of the sauce that turns this into pure indulgence, binding everything together.
• Unsalted butter (50 g): For sautéing the onions and greasing the dish so nothing sticks.
• Whole milk (100 ml): Thins the cream just enough to let it seep between the potato layers without being too heavy.
• Nutmeg (1/2 tsp): Freshly grated is best—it adds a subtle warmth that makes the whole dish feel like a hug.
• Dijon mustard (1 tsp): A tiny bit of tang that cuts through the richness and wakes up the cheese.
• Salt and pepper: Season generously, especially between the layers, or the potatoes can taste flat.
• Fresh chives (2 tbsp, optional): A bright, grassy finish that makes the plate look as good as it tastes.

Instructions

Prep the oven and dish:

Preheat to 190°C (375°F) and butter your ovenproof dish generously so the bottom layer doesn't stick. This step matters more than you'd think.

Soften the onions:

Melt butter in a saucepan over medium heat, then add onions and garlic, stirring occasionally until they're soft and translucent, about 6 to 8 minutes. Don't let them brown or they'll turn bitter.

Make the cream mixture:

Whisk together the cream, milk, mustard, nutmeg, salt, and pepper in a bowl. Taste it—it should be well seasoned because it's soaking into bland potatoes.

Build the first layer:

Lay half the potato slices in the dish, slightly overlapping like roof tiles, then scatter half the onion mixture and half the cheeses on top. Press down gently so everything settles.

Repeat the layers:

Add the remaining potatoes, onions, and cheeses in the same way. The top layer of cheese will turn into that irresistible golden crust.

Add the cream:

Pour the cream mixture evenly over everything, then press down with a spatula to compact the layers and help the liquid seep through. You'll see it pooling around the edges.

Bake covered:

Cover with foil and bake for 40 minutes to cook the potatoes through without browning the top too fast. The steam trapped under the foil does the work.

Finish uncovered:

Remove the foil and bake another 20 minutes until the top is golden, bubbling, and crisp at the edges. Let it rest for 10 minutes before serving so the layers set and you don't burn your mouth.

Save

One Sunday, I served this to my parents alongside a simple green salad, and my dad—who usually doesn't say much about food—asked for the recipe. He's never asked me for a recipe before. We ate in comfortable silence, scraping our plates clean, and I realized this pie doesn't need conversation to fill the room. It does that all on its own.

Choosing Your Potatoes

Floury potatoes like Maris Piper or Yukon Gold are essential here because they absorb the cream and break down just enough to create a cohesive, tender layer. Waxy potatoes will stay too firm and won't meld with the sauce, leaving you with a dish that feels more like scalloped potatoes than a pie. I learned this the hard way when I used new potatoes once and ended up with something closer to a casserole. The starch content matters—it's what makes this dish creamy instead of soupy.

Layering for Maximum Flavor

Each layer should be seasoned lightly as you build because the potatoes themselves are mild. I like to think of it as building a lasagna—you wouldn't dump all the cheese on top and hope for the best. Pressing down gently with a spatula after each layer helps the cream distribute evenly and prevents dry patches. The cheese between the layers melts into pockets of richness, while the top layer crisps up under the heat, giving you two totally different textures in one dish.

Serving and Storing

This pie is rich, so a little goes a long way—pair it with something sharp and green like arugula dressed in lemon or steamed broccolini. Leftovers keep in the fridge for up to three days and reheat beautifully in a low oven, covered with foil to stop the top from burning. I've even eaten cold slices straight from the fridge for breakfast, which sounds odd but tastes incredible.

• Let it cool completely before covering and refrigerating to avoid condensation making it soggy.
• Reheat individual portions in the microwave for a quick lunch, though the oven keeps the top crisp.
• Garnish with fresh chives or a crack of black pepper just before serving for a pop of color and flavor.

Save

This pie has a way of turning an ordinary weeknight into something worth remembering. Make it once, and I promise it'll become part of your rotation.

Recipe Q&A

→ 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 an extra 10-15 minutes to the covered baking time if cooking from cold.

→ What type of potatoes work best?

Floury potatoes like Maris Piper, Yukon Gold, or Russets are ideal as they become tender and absorb the creamy mixture beautifully, creating a soft, melting texture.

→ Can I use different cheeses?

Absolutely. Emmental, Comté, or sharp Swiss cheese work well as Gruyère substitutes. For cheddar, try using a combination of sharp and mild for balanced flavor.

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

The potatoes should be completely tender when pierced with a knife, the top should be golden brown and bubbling, and the cream mixture should be set rather than watery.

→ What should I serve with this pie?

A crisp green salad with a tangy vinaigrette cuts through the richness beautifully. Steamed green beans, roasted asparagus, or sautéed spinach also make excellent accompaniments.

→ Can I freeze leftovers?

While possible, freezing may affect the texture of the potatoes and cream. If you do freeze, wrap portions tightly and consume within 1 month. Reheat thoroughly in the oven for best results.