Cheese and Potato Pie (Printable version)

Layers of creamy potatoes, onions, and Gruyère-cheddar blend baked until golden. Vegetarian British comfort food.

# What you need:

→ Vegetables

01 - 2.6 lbs floury potatoes (such as 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 1/4 cups heavy cream
07 - 3.5 tablespoons unsalted butter
08 - 1/2 cup whole milk

→ Seasonings

09 - 1/2 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 the oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish thoroughly.
02 - In a large saucepan, melt the butter over medium heat. Add the onions and garlic, cooking for 6 to 8 minutes until soft and translucent but not browned. Remove from heat.
03 - In a mixing bowl, whisk together the heavy cream, whole milk, Dijon mustard, nutmeg, salt, and pepper until well combined.
04 - Layer half the potato slices in the prepared dish with slight overlapping. Top with half the onion mixture and sprinkle with half the Gruyère and cheddar cheese.
05 - Repeat with the remaining potatoes, onion mixture, and cheeses in the same order.
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 in the preheated oven.
08 - Remove the foil and bake for an additional 20 minutes until the top is golden and bubbling at the edges.
09 - Allow the pie to rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • It's the kind of dish that feels indulgent but comes together without drama or fussy technique.
  • Leftover slices reheat beautifully, making it perfect for feeding people throughout the week.
02 -
  • Don't skip the resting period or you'll have delicious, slightly weeping slices instead of neat wedges—those 10 minutes matter more than they sound.
  • Season the cream mixture generously because potatoes absorb seasoning; you want it to taste almost aggressively flavored when tasted raw, so the final dish lands perfectly.
03 -
  • If you want extra depth, add a pinch of smoked paprika to the cream mixture—it's subtle but makes people wonder what that delicious undertone is.
  • Serve it from the dish rather than plating individually; it looks generous and feels informal in the best way.
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