Cheese and Potato Pie (Printable Version)

Creamy potatoes layered with Gruyère, cheddar, and caramelized onions, baked until golden and bubbling.

# 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)

# Steps:

01 - Preheat oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish and set aside.
02 - Melt butter in a large saucepan over medium heat. Add onions and garlic, cooking for 6 to 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 black pepper until well combined.
04 - Arrange half of the potato slices in the prepared dish with slight overlap. Top with half of the onion mixture and sprinkle with half of the Gruyère and cheddar cheeses.
05 - Repeat with remaining potatoes, onion mixture, and cheeses.
06 - Pour cream mixture evenly over the layers. Press gently with a spatula to compact the contents.
07 - Cover dish with aluminum foil and bake for 40 minutes.
08 - Remove foil and continue baking for 20 additional minutes until golden and bubbling.
09 - Let rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • The combination of Gruyere and cheddar creates a depth of flavor that feels both elegant and comforting at once.
  • It looks impressively fancy when you bring it to the table, but the actual work is just slicing, layering, and letting the oven do its magic.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have melded together.
02 -
  • Don't skip the resting time after baking, or the pie will be too liquidy and fall apart when you try to scoop it.
  • If your potatoes are sliced unevenly, the thinner ones will cook faster and might burn while the thick ones stay hard, so aim for consistency.
  • Pressing the layers down before pouring the cream helps everything stay compact and prevents dry patches on top.
03 -
  • Use a mandoline to slice the potatoes paper thin and uniform, it makes all the difference in how evenly everything cooks.
  • Grate your own cheese instead of buying pre grated, it melts so much better and doesn't have that weird coating that stops it from getting gooey.
  • Taste your cream mixture before pouring it over, it should be well seasoned because this is your only chance to flavor the potatoes from the inside out.
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