Cheese and Potato Pie (Printable View)

Layers of creamy potatoes, onions, Gruyère and cheddar baked under a golden crust. Serves 6, ready in 1h 25min.

# Needed Ingredients:

→ 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 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)

# Directions:

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 6-8 minutes until soft and translucent but not browned. Remove from heat.
03 - In a bowl, whisk together heavy cream, milk, Dijon mustard, nutmeg, salt, and pepper until well combined.
04 - Arrange half the potato slices in the prepared dish in slightly overlapping rows. Top with half the onion mixture and sprinkle with half the Gruyère and cheddar.
05 - Repeat with remaining potatoes, onion mixture, and cheeses, finishing with a cheese layer.
06 - Pour the cream mixture evenly over all layers. Press down gently with a spatula to compact the components.
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 Hints:

01 -
  • It feels fancy enough for guests but uses ingredients you probably already have in the fridge.
  • The creamy, cheesy layers reheat beautifully, so leftovers taste just as good the next day.
  • You can prep the whole thing in advance and just slide it into the oven when people arrive.
  • It's the kind of comfort food that makes everyone go quiet for the first few bites.
02 -
  • Slice the potatoes as thinly and evenly as possible, a mandoline helps but a sharp knife and patience work just fine.
  • Don't skip the resting time after baking, it lets the cream thicken up and makes serving so much neater.
  • Press down on the layers before pouring the cream so there aren't big air pockets that leave some bites dry.
03 -
  • Use a mandoline to slice the potatoes uniformly, it saves time and helps them cook at the same rate.
  • Taste the cream mixture before pouring it over, the seasoning should be bold because the potatoes will dilute it as they bake.
  • If the top starts browning too quickly, tent it loosely with foil until the potatoes are tender all the way through.
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