Cheese and Potato Pie (Print Version)

Layers of creamy potatoes, onions, and Gruyère-cheddar cheese baked to golden perfection for ultimate comfort.

# 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.
02 - Melt butter in large saucepan over medium heat. Add onions and garlic, cooking 6-8 minutes until soft and translucent, without browning. Remove from heat.
03 - In a bowl, whisk together heavy cream, milk, Dijon mustard, nutmeg, salt, and pepper until well combined.
04 - Arrange half the potato slices in prepared dish with slight overlap. Top with half the onion mixture and sprinkle with half the combined Gruyère and cheddar cheeses.
05 - Repeat with remaining potatoes, onion mixture, and cheeses.
06 - Pour cream mixture evenly over layers. Press down gently with spatula to compact layers.
07 - Cover dish with aluminum foil and bake for 40 minutes.
08 - Remove foil and bake additional 20 minutes until top is golden and mixture bubbles at edges.
09 - Let rest 10 minutes before serving. Garnish with chives if desired.

# Additional Tips::

01 -
  • It turns humble potatoes into something people will actually fight over at the table.
  • The double cheese blend gives you that stretchy, gooey pull that makes everyone pause mid-conversation.
  • You can prep it hours ahead and just slide it in the oven when guests arrive.
  • It tastes like you spent all day cooking, but really you just sliced some things and let the oven do the work.
02 -
  • Slice the potatoes as evenly as possible or some will be mushy while others stay crunchy, a mandoline is your best friend here.
  • Don't skip the resting time after baking or the whole thing will slide apart when you try to serve it.
  • Press the layers down before adding the cream so there's room for the liquid to actually reach the bottom.
03 -
  • Use a mandoline to slice the potatoes paper-thin and you'll get the most tender, melt-in-your-mouth layers.
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes infinitely better.
  • Let the onions cook low and slow, that sweetness is what makes the whole dish sing.
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