Creamy Cheese and Potato Pie (Printable)

Creamy potatoes layered with Gruyère, cheddar, and onions, baked until golden and bubbling with rich flavors.

# 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 - 1.25 cups heavy cream
07 - 3.5 tablespoons unsalted butter
08 - 0.5 cup whole milk

→ Seasonings

09 - 0.5 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 - In a large saucepan, melt butter over medium heat. Add onions and garlic, cooking for 6 to 8 minutes until softened and translucent but not browned. Remove from heat.
03 - In a bowl, whisk together heavy cream, whole milk, Dijon mustard, nutmeg, salt, and pepper until well combined.
04 - Arrange half the potato slices in the prepared dish in slightly overlapping layers. Top with half the onion mixture and sprinkle with half the grated Gruyère and cheddar.
05 - Repeat with remaining potatoes, onion mixture, and cheeses.
06 - Pour the cream mixture evenly over all layers. Press down gently with a spatula to compact the layers.
07 - Cover the dish with aluminum foil and bake for 40 minutes.
08 - Remove foil and bake for an additional 20 minutes until golden and bubbling at the edges.
09 - Let rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Suggestions:

01 -
  • It transforms humble potatoes into something rich and luxurious without much fuss.
  • The combination of Gruyère and cheddar creates a savoury depth that feels restaurant quality.
  • It holds beautifully, so you can make it ahead and still serve it warm and impressive.
  • Every forkful delivers creamy, cheesy comfort that somehow never feels heavy.
02 -
  • Slice the potatoes as thinly and evenly as possible, a mandoline helps enormously and prevents some slices from staying raw while others turn mushy.
  • Press down on the layers before pouring the cream so there are fewer air pockets and the liquid can coat every slice properly.
  • Let the pie rest after baking, otherwise the cream will run everywhere and your beautiful layers will slide apart on the plate.
03 -
  • Use a mandoline to slice the potatoes evenly, it saves time and ensures they all cook at the same rate.
  • Don't skip the resting time after baking, those 10 minutes allow the cream to thicken and the layers to settle so you can slice clean, beautiful portions.
  • If the top browns too quickly, tent the dish loosely with foil during the final bake to prevent burning while the inside finishes cooking.
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