Creamy Cheese and Potato Pie (Printable)

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

# What You Need:

→ 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)

# How-To:

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 6-8 minutes until soft and translucent but not browned. Remove from heat.
03 - In a bowl, combine heavy cream, whole milk, Dijon mustard, nutmeg, salt, and pepper. Mix well.
04 - Layer half the potato slices in the prepared dish with slight overlap. Top with half the onion mixture and sprinkle with half the Gruyère and cheddar cheeses.
05 - Repeat with remaining potatoes, onion mixture, and cheeses.
06 - Pour cream mixture evenly over layers. Press down gently with a spatula to compact ingredients.
07 - Cover dish with aluminum foil and bake for 40 minutes.
08 - Remove foil and bake for additional 20 minutes until golden and bubbling at edges.
09 - Let rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Tips:

01 -
  • It turns ordinary potatoes into something luxurious without fancy technique or hard to find ingredients.
  • The creamy, cheesy layers are comforting enough to soothe a cold evening and impressive enough to serve guests.
  • You can prep it ahead and slide it in the oven when you need it, making weeknight cooking feel effortless.
02 -
  • Slice the potatoes as evenly as possible, a mandoline helps but a steady hand and sharp knife work fine.
  • Do not skip the resting time after baking, it lets the layers firm up and prevents a sloppy serving mess.
  • Press down gently after pouring the cream so it seeps between the layers instead of pooling on top.
03 -
  • Grate your own cheese instead of using pre shredded, it melts smoother and tastes far better.
  • Add a pinch of smoked paprika to the cream mixture if you want a subtle warmth and deeper color.
  • Use a mandoline with a guard to slice the potatoes uniformly, it saves time and ensures even cooking.
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