Creamy Cheese and Potato Pie (Printer View)

Layered potatoes, onions, Gruyère, and cheddar baked under a golden crust. Comforting vegetarian main dish.

# 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 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)

# Method:

01 - Preheat oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish.
02 - Melt butter in a large saucepan over medium heat. Add onions and garlic, cooking for 6 to 8 minutes until softened and translucent but not browned. Remove from heat.
03 - In a bowl, whisk together heavy cream, milk, Dijon mustard, nutmeg, salt, and black pepper.
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 potato slices, onion mixture, and cheeses to create a second complete layer.
06 - Pour the cream mixture evenly over all layers. Use a spatula to press down gently and compact the layers.
07 - Cover the dish with aluminum foil and bake for 40 minutes.
08 - Remove the foil and bake for an additional 20 minutes until the top is golden and the filling is bubbling at the edges.
09 - Allow the pie to rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy but comes together with surprising ease in your own kitchen.
  • The combination of Gruyère and cheddar creates a depth of flavor that makes people forget they're eating vegetarian food.
  • It's the kind of dish that gets better the next day, turning leftovers into a quiet victory.
02 -
  • Don't skip the resting period after baking; cutting into it too soon means it collapses into a creamy puddle instead of holding its elegant layers.
  • The cream-to-potato ratio is critical—too little and you get a dry, disappointing casserole; too much and it becomes soup, so measure precisely and trust the proportions.
03 -
  • Use a sharp knife or mandoline to slice potatoes consistently thin; uneven slicing means some pieces finish tender while others stay firm, creating texture issues.
  • Grate your cheeses fresh rather than using pre-shredded, which contains anti-caking agents that prevent smooth melting and create a grainy sauce instead of a silky one.
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