Cheese and Potato Pie

The winter our boiler broke and the kitchen was the only warm room in the house became the season I really learned to cook proper comfort food. Something about potatoes bubbling away in cream just makes everything feel like it will be okay. This pie became my go-to during those cold months, and honestly, it has remained in heavy rotation ever since. There is something almost magical about how simple ingredients transform into something so utterly satisfying.

I brought this to a friend's housewarming party last autumn, and the way everyone went quiet when that first golden bubbly serving came out of the oven was pretty rewarding. Three different people asked for the recipe before dessert was even served. Now it has become my standard contribution to potlucks and dinner parties alike.

Ingredients

• Floury potatoes: Maris Piper or Yukon Gold work beautifully here because they hold their shape while getting incredibly creamy, and I have found that slicing them about 3mm thick gives the perfect texture
• Onions: Take your time cooking them slowly until they are soft and translucent rather than browned, as this sweetness balances the rich cheese perfectly
• Garlic: Freshly minced garlic adds that aromatic backbone, and I like to press it into the butter as it melts to really infuse the flavor
• Gruyère cheese: This brings that wonderful nutty complexity and melts into gorgeous silky strands, though aged Gruyère gives even more depth
• Mature cheddar: The sharpness cuts through all that creaminess and provides a lovely contrast to the milder Gruyère
• Double cream: Do not be tempted to use single cream, as you need that high fat content to achieve the luscious consistency that makes this dish so special
• Butter: Unsalted butter gives you control over the seasoning, and I always dot a little extra on top right before baking for those golden crispy bits
• Nutmeg: Freshly grated nutmeg is absolutely essential here, as it adds this subtle warmth that you cannot quite put your finger on but would definitely miss
• Dijon mustard: Just a teaspoon helps balance the richness and brings all the flavors together
• Chives: Fresh chives add a lovely mild onion flavor and pop of green color that makes the final dish look as good as it tastes

Instructions

Prep your oven and dish:

Get your oven to 190°C (375°F) and generously butter a 2-liter ovenproof dish, making sure to get into all the corners so nothing sticks.

Cook the aromatics:

Melt your butter in a large saucepan over medium heat, add those sliced onions and garlic, and let them cook gently for 6 to 8 minutes until they are soft and sweet but not browned.

Mix the cream base:

Whisk together the cream, milk, Dijon mustard, nutmeg, salt, and plenty of black pepper until everything is well combined.

Start layering:

Arrange half your potato slices in the buttered dish, overlapping them slightly like tiles, then scatter half the onion mixture on top and sprinkle with half of both cheeses.

Repeat the layers:

Add the remaining potatoes, followed by the rest of the onions and cheese, creating these beautiful strata that will bake into something incredible.

Add the cream:

Pour that creamy mixture evenly over everything, then press down gently with a spatula to help the liquid settle into all the nooks and crannies.

Bake covered:

Cover the dish tightly with foil and bake for 40 minutes, which lets the potatoes cook through in all that lovely cream.

Finish golden:

Remove the foil and bake for another 20 minutes until the top is golden brown and bubbling in the most tempting way.

Rest and serve:

Let the pie rest for about 10 minutes before serving, as this helps the layers set and makes serving so much easier.

Save

My aunt Sarah, who is notoriously picky about her food, actually went back for seconds when I made this for Sunday dinner last month. That is when I knew this recipe was a keeper. There is just something about a steaming dish of cheesy potatoes that brings people together.

Make Ahead Magic

This pie is honestly better when made ahead, as the flavors have time to meld and develop. I often assemble it the night before, keep it covered in the fridge, then bake it the next day. Just add about 10 minutes to the covered baking time if it is cold from the refrigerator.

Cheese Choices

While Gruyère and cheddar is my favorite combination, do not be afraid to experiment. A bit of Parmesan added to the mix gives a lovely salty kick, or try Comté for a slightly sweeter nuttiness. Just stick to cheeses that melt well and have good flavor intensity.

Serving Suggestions

This pie is rich enough to be the star of the show, but a crisp green salad with a sharp vinaigrette cuts through the creaminess beautifully. Steamed green beans or roasted asparagus also work wonderfully alongside.

• A glass of dry white wine like Chablis or Sauvignon Blanc pairs perfectly
• Leftovers reheat surprisingly well in the oven at 160°C for about 20 minutes
• The pie freezes well for up to a month if wrapped tightly before baking

Save

There is something deeply satisfying about serving this pie, watching that first scoop reveal the creamy layers beneath the golden crust. It is comfort food at its absolute finest.

Recipe FAQ

→ What kind of potatoes are best for this bake?

For the best texture, use floury potatoes like Maris Piper or Yukon Gold. Their starchiness helps absorb the creamy sauce and contributes to a wonderfully tender consistency. Make sure to slice them thinly and uniformly for even cooking.

→ Can I substitute the cheeses?

Absolutely. While Gruyère and mature cheddar offer a distinctive flavor, you can swap Gruyère for Emmental or another sharp Swiss cheese. For cheddar, a good quality, extra-sharp variety works well. Feel free to experiment with other melting cheeses like Fontina or even Parmesan for a different twist.

→ How do I ensure the potatoes cook through?

Thinly slicing the potatoes is crucial for even cooking. Covering the dish with foil for the initial bake creates a steamy environment that helps tenderize the potatoes thoroughly. Uncovering it later allows the top to brown beautifully.

→ Can I prepare this dish in advance?

Yes, you can assemble the layers and pour over the cream mixture a few hours ahead, or even the night before. Cover tightly and refrigerate. When ready to bake, you might need to add an extra 10-15 minutes to the covered baking time to account for starting from a colder temperature.

→ What are good side dishes to serve with this?

This rich dish pairs wonderfully with lighter sides. A crisp green salad with a vinaigrette dressing provides a refreshing contrast. Steamed green vegetables like asparagus, green beans, or broccoli also complement the flavors beautifully without overwhelming the palate.