Creamy Cheese and Potato Pie

The smell of butter melting into soft onions is what stays with me most about this pie. I made it on a cold Wednesday evening when nothing else in the fridge seemed remotely appealing, and I was left with potatoes, cheese, and cream that needed using. What started as improvisation became something I now crave when the weather turns grey. There's something deeply satisfying about slicing through golden, bubbling layers of cheese and tender potato, knowing you built it all yourself.

I once brought this to a dinner with friends who claimed they didn't like vegetarian mains. They went quiet after the first bite, then someone asked for seconds before I'd even finished serving firsts. It became the dish I'm asked to bring now, the one that makes people lean back in their chairs with a satisfied sigh. There's a particular joy in watching a room full of people scrape their plates clean, especially when you know it's just potatoes, onions, and cheese doing all the work.

Ingredients

• Floury potatoes: Maris Piper or Yukon Gold break down just enough to create creamy layers without turning to mush, and slicing them thinly ensures they cook evenly and soak up all that cream.
• Gruyère cheese: This nutty, slightly sweet cheese melts beautifully and adds a refined flavour that makes the pie feel special rather than ordinary.
• Mature cheddar cheese: Sharp cheddar brings a punch of savoury richness that balances the mildness of the Gruyère and keeps every bite interesting.
• Double cream: The cream binds everything together and becomes silky and luscious as it bakes, creating pockets of richness between the potato layers.
• Onions and garlic: Softened slowly in butter, they add a sweet, mellow base note that makes the whole dish taste more complex and home cooked.
• Nutmeg and Dijon mustard: Just a hint of nutmeg warms the cream, and the mustard adds a subtle sharpness that cuts through the richness without being obvious.

Instructions

Prepare your dish:

Preheat the oven to 190°C (375°F) and butter a 2 litre ovenproof dish generously. This step prevents sticking and adds a little extra richness to the edges.

Soften the onions:

Melt the butter in a large saucepan over medium heat, then add the onions and garlic, stirring occasionally for 6 to 8 minutes until they turn soft and translucent. You want them sweet and tender, not browned or crispy.

Mix the cream base:

In a bowl, whisk together the cream, milk, Dijon mustard, nutmeg, salt, and pepper until smooth. This mixture will seep into every layer and bind the pie together as it bakes.

Build the first layer:

Arrange half the potato slices in the buttered dish, overlapping them slightly, then scatter half the onion mixture on top and sprinkle with half the Gruyère and cheddar. Press down gently so everything nestles together.

Repeat the layers:

Add the remaining potatoes, then the rest of the onions, and finish with the remaining cheeses. Pour the cream mixture evenly over everything, pressing down gently with a spatula to help the liquid reach the bottom layers.

Bake covered:

Cover the dish tightly with foil and bake for 40 minutes. This steams the potatoes and ensures they cook through without the top burning.

Finish uncovered:

Remove the foil and bake for another 20 minutes until the top is golden, bubbling, and irresistibly crispy. Let the pie rest for 10 minutes before serving so the layers set and slicing becomes easier.

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One evening, I served this pie to my sister, who'd just had a terrible day at work and needed something warm and uncomplicated. She ate two portions in silence, then looked up and said it tasted like a hug. That's exactly what this dish is: no fuss, no drama, just layers of comfort that somehow make everything feel a little better.

Choosing Your Potatoes

Floury potatoes are essential here because they have a higher starch content, which means they soften beautifully and absorb the cream without staying firm or waxy. Waxy potatoes like Charlotte or new potatoes will hold their shape too well and leave you with a crunchy, undercooked pie. Maris Piper, Yukon Gold, or Russets are your best friends for this recipe, and peeling them ensures a silky texture without any chewy skins getting in the way.

Making It Ahead

You can assemble the entire pie up to a day in advance, cover it tightly with cling film, and refrigerate until you're ready to bake. Just add an extra 10 minutes to the covered baking time since it will be starting from cold. This makes it perfect for entertaining because you can have everything ready and just slide it into the oven when your guests arrive, leaving you free to pour wine and relax.

Serving and Pairing

This pie is rich and indulgent, so it loves being paired with something fresh and sharp to balance the creaminess. A crisp green salad with a lemony vinaigrette, steamed green beans, or even a handful of peppery rocket on the side cuts through the richness beautifully. I've also served it with roasted cherry tomatoes, which add a sweet acidity that makes every mouthful feel lighter.

• Garnish with freshly chopped chives for a pop of colour and a mild oniony freshness.
• A pinch of smoked paprika in the cream mixture adds a subtle warmth and complexity.
• Leftovers reheat beautifully in a low oven, covered with foil to prevent drying out.

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This pie has become my answer to grey skies, long days, and the need for something that feels like home. I hope it brings the same warmth to your table.

Recipe Questions & Answers

→ Can I prepare this dish ahead of time?

Yes, you can assemble the pie up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, add an extra 10-15 minutes to the covered baking time to account for the chilled ingredients.

→ 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 sauce beautifully. Waxy potatoes won't break down as well and may result in a firmer texture.

→ Can I substitute the cheeses?

Absolutely. While Gruyère and mature cheddar provide wonderful depth, you can use Emmental, Swiss, Comté, or even a sharp white cheddar. Mixing cheeses adds complexity, so feel free to experiment with your favorites.

→ How do I prevent the pie from being too watery?

Ensure potatoes are sliced uniformly and not too thick. Press down the layers gently before baking to compact them, and allow the pie to rest for 10 minutes after baking so the cream can set and thicken slightly.

→ What should I serve with this pie?

This rich, cheesy pie pairs wonderfully with a crisp green salad dressed with vinaigrette, steamed green beans, roasted vegetables, or sautéed spinach. The freshness balances the creamy, indulgent flavors perfectly.

→ Can I freeze leftovers?

Yes, this pie freezes well. Allow it to cool completely, then portion and wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered in a 180°C (350°F) oven until warmed through.