Save to Pinterest The smell of onions turning soft in butter always takes me straight back to my tiny London flat, where the kitchen window would fog up every time I made this pie. I'd discovered the recipe scribbled on the back of a farmers market receipt, and it quickly became my answer to cold evenings when I craved something that felt like a warm blanket. The first time I layered those potatoes, I worried I'd added too much cream, but when it came out of the oven all golden and bubbling, I realized some recipes are meant to be indulgent. It's the kind of dish that makes your kitchen smell like a countryside inn. I've been making it ever since, tweaking here and there, but always keeping that ridiculous amount of cheese.
I remember making this for a group of friends who arrived late on a rainy Saturday, soaked through and hungry. We ate it straight from the dish with a big salad on the side, and someone said it tasted like the best parts of gratin dauphinois and a cheese toastie combined. That night it became my go to for gatherings, the dish I'd make when I wanted people to feel taken care of without spending hours fussing in the kitchen. There's something about the way the cream soaks into the potatoes and the cheese forms that crispy, golden top that just works every single time.
Ingredients
- Floury potatoes: Maris Piper or Yukon Gold work best because they break down just enough to soak up the cream while holding their shape in layers.
- Onions and garlic: Cooking them slowly in butter until they're sweet and translucent builds a savory base that balances the richness of the cheese.
- Gruyere cheese: This is where the nutty, slightly sweet complexity comes from, and it melts into the creamiest, stretchiest texture.
- Mature cheddar: Adds sharpness and a familiar comfort that keeps the pie from feeling too fancy or one note.
- Double cream and whole milk: The mix gives you richness without being overwhelmingly heavy, and it helps the layers meld together as they bake.
- Nutmeg and Dijon mustard: Just a little of each wakes up the cream and adds warmth and subtle tang that you won't quite be able to name but will definitely notice.
- Butter: For cooking the onions and greasing the dish, because everything tastes better when it starts with butter.
- Fresh chives: Optional but worth it for a pop of color and a mild oniony freshness at the end.
Instructions
- Get everything ready:
- Preheat your oven to 190C and generously butter a 2 liter ovenproof dish so nothing sticks. This is also the time to peel and thinly slice your potatoes, ideally with a mandoline if you have one for even cooking.
- Soften the onions:
- Melt the butter in a saucepan over medium heat, then add the onions and garlic and cook gently for 6 to 8 minutes until they're soft and sweet but not browned. Set them aside once done.
- Mix the cream base:
- In a bowl, whisk together the double cream, milk, Dijon mustard, nutmeg, salt, and pepper until everything is smooth and fragrant. Taste it, you want it well seasoned because this is what flavors the whole dish.
- Build the first layer:
- Arrange half the potato slices in the bottom of your dish, overlapping them slightly like fallen dominoes. Scatter half the cooked onions on top, then sprinkle with half of both the Gruyere and cheddar.
- Repeat the layers:
- Add the remaining potatoes, then the rest of the onions, and finish with the remaining cheese. Press down gently with a spatula to compact everything so the layers hold together.
- Pour and bake covered:
- Pour the cream mixture evenly over the top, letting it seep down into all the gaps. Cover the dish tightly with foil and bake for 40 minutes.
- Finish uncovered:
- Remove the foil and bake for another 20 minutes until the top is golden, bubbling, and irresistibly crispy. Let it rest for 10 minutes before serving so the layers set and you don't burn your mouth.
- Garnish and serve:
- Sprinkle with fresh chives if you like, then bring the whole dish to the table and let everyone dig in. It's best served warm with something green and crisp on the side.
Save to Pinterest One winter evening, I served this to my mum and she went quiet for a moment after the first bite, then said it reminded her of something her grandmother used to make but richer. We ended up talking for hours about old family meals and the way certain flavors can carry memories you didn't even know you had. That's when I realized this pie isn't just about potatoes and cheese, it's about creating those moments where food becomes a bridge between people and stories.
Making It Your Own
I've tried this with smoked paprika stirred into the cream, and it adds a subtle warmth that makes the whole thing feel a bit more complex. You can also swap Gruyere for Emmental or a sharp Swiss cheese if that's what you have, though the flavor will be a little milder. Some people like to tuck in a few sprigs of thyme between the layers, and I won't argue with that, it smells incredible as it bakes. If you want to stretch it further, add a layer of sauteed leeks or spinach in the middle for a bit of color and extra veg.
Serving Suggestions
This pie is rich enough to be the star of the meal, so I usually serve it with a simple green salad dressed in lemon and olive oil to cut through the creaminess. Steamed green beans or tenderstem broccoli work beautifully too, especially if you toss them with a little garlic butter. If you're feeding a crowd, it pairs well with roast chicken or a honey glazed ham, though honestly it holds its own as a vegetarian main. A crisp white wine or a light ale on the side makes it feel like a proper dinner party without any fuss.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, covered tightly with foil or in an airtight container. I reheat individual portions in the microwave, but if you want to recrisp the top, pop the whole dish back in the oven at 180C for about 15 minutes. You can also freeze it before baking, just assemble everything, cover tightly, and freeze for up to a month, then bake from frozen adding an extra 20 minutes under the foil.
- Let the pie cool completely before covering and storing to avoid condensation making it soggy.
- If reheating in the oven, add a splash of milk over the top to keep it creamy.
- Frozen unbaked pie should be thawed overnight in the fridge before baking for the most even results.
Save to Pinterest This pie has earned its place in my regular rotation, not because it's quick or light, but because it delivers exactly what it promises: layers of comfort, a golden cheesy top, and the kind of satisfaction that makes you want to go back for seconds. I hope it becomes one of those recipes you turn to when you need something that feels like a hug on a plate.
Recipe Questions
- → Can I use a different type of potato?
Floury potatoes like Maris Piper or Yukon Gold work best as they absorb the cream beautifully and create a tender texture. Avoid waxy potatoes as they won't break down as well.
- → Can I substitute the Gruyère cheese?
Yes, you can use Emmental or a sharp Swiss cheese as a substitute. Both melt well and provide a similar nutty, savory flavor profile.
- → How do I prevent the potatoes from browning while slicing?
Place sliced potatoes in a bowl of cold water immediately after cutting. Drain and pat dry before layering to prevent discoloration.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the pie up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Add 10-15 minutes to the covered baking time if baking from cold.
- → Why is my pie watery after baking?
This usually happens if the potatoes weren't sliced thin enough or the pie wasn't baked long enough. Ensure even, thin slices and allow proper resting time after baking for the cream to set.
- → What can I serve alongside this pie?
A crisp green salad, steamed green beans, or roasted vegetables complement the richness beautifully. It also pairs well with crusty bread to soak up the creamy sauce.