Cheese and Potato Pie (Print Version)

Layers of potatoes, onions, Gruyère, and cheddar baked under a golden crust. Pure comfort on a plate.

# 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 - scant 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 (optional)

# How to Make It:

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 onions and garlic, cooking for 6-8 minutes until soft and translucent, stirring occasionally. Do not allow to brown. Remove from heat.
03 - In a mixing bowl, whisk together heavy cream, milk, Dijon mustard, nutmeg, salt, and black pepper until well combined.
04 - Arrange half of the potato slices in the prepared dish with slight overlap. Top with half of the onion mixture and sprinkle with half of the combined Gruyère and cheddar cheeses.
05 - Repeat with remaining potato slices, onion mixture, and cheeses to create an even distribution.
06 - Pour cream sauce evenly over all layers. Using a spatula, gently press down to compact the ingredients without crushing.
07 - Cover dish with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and bake for an additional 20 minutes until the surface is golden brown and bubbling at the edges.
09 - Remove from oven and allow to rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Tips:

01 -
  • The combination of Gruyère and cheddar creates a nutty, sharp richness that coats every slice of potato.
  • It's deceptively simple but tastes like something you'd order at a cozy countryside pub.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Slice the potatoes as evenly as possible—a mandoline makes this foolproof and saves your knuckles.
  • Don't skip the resting time after baking or the whole thing will slide apart when you serve it.
  • If the top browns too quickly, tent it loosely with foil for the final 10 minutes.
03 -
  • Use a mandoline to slice the potatoes uniformly—it speeds things up and ensures even cooking.
  • Grate your own cheese instead of buying pre-shredded, which often contains anti-caking agents that prevent smooth melting.
  • Add a pinch of smoked paprika to the cream mixture for a subtle depth that makes people ask what your secret is.
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