Cheese and Potato Pie (Printable)

Indulgent pie with creamy potatoes, onions, and Gruyère-cheddar blend under a golden, bubbling crust.

# What You'll 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 - 1.25 cups heavy cream
07 - 3.5 tablespoons unsalted butter
08 - 0.5 cup whole milk

→ Seasonings

09 - 0.5 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 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 to 8 minutes until soft and translucent. Remove from heat.
03 - In a mixing bowl, combine heavy cream, whole milk, Dijon mustard, nutmeg, salt, and pepper. Whisk until well blended.
04 - Arrange 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 in the same layering pattern.
06 - Pour the cream mixture evenly over the layers. Gently press down with a spatula to compact the ingredients.
07 - Cover the dish with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and bake for an additional 20 minutes until golden and bubbling at the edges.
09 - Remove from oven and let rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • It transforms everyday pantry staples into something that feels genuinely luxurious without any fuss or special equipment.
  • The contrast between creamy, tender potatoes and that crisp, bubbling cheese crust is pure comfort in every forkful.
  • You can prep it a few hours ahead and slide it in the oven when guests arrive, making it perfect for low stress entertaining.
02 -
  • Slice your potatoes as evenly as possible, a mandoline helps, because uneven slices mean some pieces turn mushy while others stay undercooked.
  • Don't skip the resting time after baking, it allows the sauce to firm up just enough so your slices hold together instead of collapsing into a creamy puddle.
03 -
  • Press down on the layers with a spatula before pouring the cream to compact them, this helps the liquid distribute evenly and prevents dry spots.
  • If the top browns too quickly, tent it loosely with foil during the final bake to protect it while the inside finishes cooking.
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