Save to Pinterest My neighbor brought over a wedge of this pie on a rainy Thursday, and I understood immediately why she'd been raving about it for weeks. The kitchen filled with this impossible aroma—buttery, cheesy, with something almost nutty underneath—and by the time I tasted that first creamy forkful, I was already mentally planning when I could make my own. It turns out the secret isn't complexity; it's the restraint of letting good potatoes and quality cheese do their thing.
I made this for a dinner party where everyone was exhausted from life, and watching people visibly relax after the first bite reminded me that food doesn't need to be complicated to feel like love on a plate. Someone asked for the recipe before dessert, which never happens at my table.
Ingredients
- Floury potatoes (1.2 kg): Maris Piper or Yukon Gold varieties stay creamy without turning mushy, which is everything here—slice them thin and consistent so they cook evenly.
- Onions (2 medium): Sliced thin and cooked low and slow, they become almost sweet and add genuine depth without any sharpness.
- Garlic (2 cloves): Minced finely so it distributes throughout the dish rather than appearing as surprise chunks.
- Gruyère cheese (150 g): This is your backbone flavor—nutty and sophisticated, it melts beautifully and doesn't get greasy.
- Mature cheddar cheese (150 g): The pairing with Gruyère creates something more interesting than either cheese alone; the cheddar adds sharpness and richness.
- Double cream (300 ml): The luxurious glue that holds everything together and keeps the potatoes silky through the baking.
- Whole milk (100 ml): Cuts the richness slightly so the cream doesn't overwhelm the subtle potato flavor.
- Unsalted butter (50 g): For cooking the onions and garlic, and for buttering your dish—use the good kind.
- Nutmeg (1/2 tsp): Freshly grated, not pre-ground, because it adds a warmth that makes people ask what that subtle flavor is.
- Dijon mustard (1 tsp): A whisper of it brings all the flavors forward without tasting like mustard at all.
- Salt and black pepper: Season as you go, tasting the cream mixture before pouring to ensure it's properly seasoned—this step is non-negotiable.
- Fresh chives (2 tbsp optional): A bright green finish that cuts through the richness and makes it look intentional.
Instructions
- Get your oven ready and prepare the dish:
- Set your oven to 190°C and butter your baking dish generously, making sure you get into all the corners so the bottom won't stick. This small step prevents the frustration of a stuck, falling-apart pie at serving time.
- Coax the onions and garlic into submission:
- Melt the butter over medium heat and add your onions and garlic, stirring occasionally for 6 to 8 minutes until they're completely soft and translucent but haven't browned at all. They should smell sweet and gentle, not caramelized—you want their flavor to be supporting, not starring.
- Mix your creamy seasoning base:
- In a bowl, whisk together the cream, milk, Dijon mustard, freshly grated nutmeg, and a good pinch each of salt and pepper. Taste it—this mixture should taste savory and complete, because you won't taste it again until everything's baked together.
- Layer the first half:
- Spread half your potato slices in the prepared dish, overlapping them slightly so they nestle together and cook evenly. Top this with half your cooked onion mixture, then sprinkle half of both cheeses over the top, being generous with coverage.
- Layer the second half:
- Repeat with the remaining potatoes, then onions, then the rest of the cheeses, finishing with a layer of cheese on top so you'll get that golden, bubbly crust. This creates a satisfying structure that holds together when you serve it.
- Pour and press:
- Pour your cream mixture evenly over all the layers, then use a spatula to press down gently but firmly, so the potatoes absorb the cream and compress slightly. This step is worth the care—it ensures even cooking and a cohesive final dish.
- Bake covered, then uncover:
- Cover tightly with foil and bake for 40 minutes so the potatoes have time to soften without the top drying out. After 40 minutes, remove the foil and bake another 20 minutes until the top is golden, bubbling at the edges, and cooked through.
- Rest before serving:
- Let it sit for 10 minutes out of the oven—this sounds like nothing, but it firms up just enough so slices hold their shape when you cut and serve. Scatter chives over the top if you're using them, and serve it with something bright and crisp alongside.
Save to Pinterest There's a moment, right when you pull this from the oven and the foil comes off, where the smell hits you in a way that makes you understand why people talk about comfort food with something close to emotion. That's when you know you've done it right.
Why Slicing Matters More Than You'd Think
The thickness of your potato slices is quietly the most important variable in this entire recipe. Too thick and they won't cook through by the time the top is golden; too thin and they break apart in the cream, making everything mealy and separated. A mandoline is genuinely worth hauling out here, or a very sharp knife and patience—aim for slices about the thickness of a coin, consistent enough that they cook at the same rate.
The Cheese Combination Is Everything
I once made this with only cheddar because I was in a rush, thinking cheese was cheese, and the pie was noticeably flat and one-dimensional. The Gruyère brings sophistication and a nutty undertone that cheddar alone can't achieve, while the cheddar adds the sharpness and body that keeps you from tasting only mild cheese soup. They're genuinely stronger together.
Storage and Reheating
This pie keeps beautifully, covered in the refrigerator, for four days, and each reheating makes it easier to slice cleanly. Reheat gently in a 160°C oven for about 20 minutes so the cheese doesn't separate and the potatoes don't dry out.
- Leftovers often taste even better the next day as flavors meld and settle.
- You can bake this a day ahead and reheat before serving without any loss of quality.
- A crisp green salad or steamed broccoli alongside cuts the richness perfectly.
Save to Pinterest This is the kind of dish that transforms an ordinary evening into something that feels intentional and kind. Make it for people you want to feel looked after.
Answers to Recipe Questions
- → What type of potatoes work best for this pie?
Floury potatoes like Maris Piper or Yukon Gold are ideal as they become creamy and tender when baked, absorbing the cream mixture beautifully while maintaining their structure in layers.
- → Can I substitute the Gruyère cheese with another variety?
Yes, Emmental or a sharp Swiss cheese work well as substitutes for Gruyère. They provide similar melting qualities and nutty flavor profiles that complement the dish.
- → How do I prevent the potatoes from turning brown while preparing?
Slice the potatoes just before assembling the dish, or keep sliced potatoes in a bowl of cold water until ready to use. Pat them dry before layering to ensure proper cream absorption.
- → Can this pie be made ahead of time?
Yes, assemble the pie completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.
- → Why does the pie need to rest before serving?
Resting for 10 minutes allows the cream mixture to set slightly, making the pie easier to slice and serve while preventing the layers from sliding apart on the plate.
- → What can I serve alongside this dish?
A crisp green salad with a tangy vinaigrette, steamed green beans, roasted asparagus, or sautéed spinach complement the richness of the pie beautifully and add freshness to the meal.