Cheese and Potato Pie (Printable)

A truly comforting dish with tender potatoes, sweet onions, and a rich blend of Gruyère and cheddar, baked to golden perfection.

# What You'll Need:

→ Vegetables

01 - 2.6 lbs floury potatoes, 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 double cream
07 - 3.5 tbsp unsalted butter
08 - scant 1/2 cup whole milk

→ Seasonings

09 - 1/2 tsp freshly grated nutmeg
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper to taste

→ Topping

12 - 2 tbsp fresh chives, finely chopped

# How-To:

01 - Preheat oven to 375°F. Generously butter an 8-cup ovenproof pie or casserole dish.
02 - Melt butter in large saucepan over medium heat. Add onions and garlic, cook 6–8 minutes until soft and translucent but not browned. Remove from heat.
03 - Whisk together cream, milk, Dijon mustard, nutmeg, salt, and pepper in bowl until combined.
04 - Arrange half potato slices in prepared dish with slight overlap. Top with half onion mixture, then sprinkle with half Gruyère and cheddar.
05 - Repeat layering with remaining potatoes, onion mixture, and cheeses.
06 - Pour cream mixture evenly over layers. Press down gently with spatula to compact ingredients.
07 - Cover dish with foil. Bake 40 minutes until potatoes begin to soften.
08 - Remove foil and continue baking 20 minutes until golden brown and bubbling. Let rest 10 minutes before serving. Garnish with chives if desired.

# Expert Tips:

01 -
  • The combination of Gruyère and sharp cheddar creates this incredible depth of flavor that feels luxurious without being fussy
  • It is one of those rare dishes that actually tastes better the next day, making it perfect for meal prep or feeding a crowd
  • The texture is absolutely perfect, creamy and rich with those tender potato layers that just melt in your mouth
02 -
  • I once skipped the foil step thinking I would save time, and the top burned before the potatoes in the middle were even close to done
  • A mandoline is worth getting out for this recipe if you have one, as evenly sliced potatoes cook at the same rate and give you that perfect texture throughout
03 -
  • Warming your cream mixture slightly before pouring helps it penetrate the potato layers more evenly
  • Let the sliced potatoes sit in cold water for 10 minutes to remove excess starch, then pat them dry before layering for a less gluey result
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