Indulge in the comforting warmth of this Creamy Cheese and Potato Pie, a dish that brings a luscious, cheesy goodness layered with tender, floury potatoes. This timeless classic is perfect for chilly evenings or whenever you crave a hearty, satisfying meal that feels like a warm hug.
With rich cheeses melting through silky cream and delicately spiced with nutmeg and Dijon mustard, this pie combines simple ingredients into an extraordinary, savory bite that’s sure to please vegetarians and cheese lovers alike.
- Rich, creamy texture balanced by the mild flavor of floury potatoes for ultimate comfort food.
- The blend of Gruyère and mature cheddar creates a deep, savory cheese flavor that melts beautifully.
- Easy to prepare with layers that bake into a golden, bubbling masterpiece perfect for family gatherings.
Ingredients
- Floury Potatoes (Maris Piper or Yukon Gold): Peeled and thinly sliced for a fluffy texture that absorbs creamy flavors perfectly.
- Medium Onions: Thinly sliced and gently cooked to sweeten and add depth without browning.
- Garlic Cloves: Minced to infuse gentle aromatic notes throughout the pie.
- Gruyère Cheese: Grated for a creamy, nutty taste that melts beautifully into the layers.
- Mature Cheddar Cheese: Offers sharpness and richness complementing the milder Gruyère.
- Heavy Cream: Adds luxurious creaminess, binding the ingredients with smooth texture.
- Unsalted Butter: Used to gently cook onions and add richness without overwhelming saltiness.
- Whole Milk: Lightens the cream mixture slightly, balancing richness for perfect consistency.
- Freshly Grated Nutmeg: Adds subtle warmth and fragrance enhancing the overall dish.
- Dijon Mustard: Introduces a mild tang that cuts through the richness and lifts flavors.
- Salt and Freshly Ground Black Pepper: Season to taste, enhancing all natural flavors.
- Fresh Chives (Optional): Finely chopped for a fresh, mild onion note and attractive garnish.
Instructions
- Preheat and Prepare Dish
Set your oven to 375°F and generously butter an 8-cup ovenproof pie or casserole dish. This helps prevent sticking and ensures an even golden crust on your pie.
- Cook Onions and Garlic
Melt butter in a large saucepan over medium heat and add sliced onions and minced garlic. Cook gently for 6 to 8 minutes until the onions become soft and translucent without browning, to extract their sweetness and build flavor.
- Mix Cream Mixture
In a bowl, whisk together heavy cream, whole milk, Dijon mustard, freshly grated nutmeg, salt, and pepper. This flavorful liquid will soak into the potatoes and bind the pie together with a creamy, aromatic touch.
- Layer Potatoes and Cheese
Arrange half the thinly sliced potatoes in the dish with each slice slightly overlapping for even cooking. Add half of the cooked onion and garlic mixture, then sprinkle evenly with half the grated Gruyère and cheddar cheeses, creating a tasty base layer.
- Repeat Layering
Create a second identical layer by repeating the potato slices, onion mixture, and cheese toppings. These layers ensure each bite is packed with flavor and creaminess throughout the pie.
- Pour Cream and Compact
Evenly pour the prepared cream mixture over all the layers. Gently press down with a spatula to compact the ingredients slightly, helping them to cook evenly and hold together once baked.
- Bake Covered
Cover the pie with aluminum foil to trap moisture and prevent the top from browning too quickly. Bake in the preheated oven for 40 minutes to allow the potatoes to cook through and the flavors to meld.
- Uncover and Finish Baking
Remove the foil and continue baking for an additional 20 minutes until the top turns beautifully golden and the filling bubbles at the edges, signaling a perfectly cooked pie.
- Rest and Garnish
Let the pie rest for 10 minutes after baking to set the layers and make slicing easier. Garnish with fresh chopped chives if desired, adding a fresh pop of color and flavor.
- This pie can be prepared a day ahead and reheated to save time on busy days.
- Using floury potatoes is key to achieve the ideal creamy texture that absorbs the cheese and cream blend.
- Adjust the seasoning carefully since the cheeses are naturally salty.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to preserve creaminess and melt the cheese evenly.
Serving Suggestions
Serve warm with a crisp green salad or steamed seasonal vegetables to balance the richness. This pie makes a comforting main dish or a hearty side for dinner parties.
- Use a mandoline for uniform potato slices to ensure even cooking and layering.
- Allow the pie to rest fully before cutting to help maintain its structure and avoid soggy slices.
- Experiment with cheese varieties—Swiss or Emmental can add interesting flavors.
FAQs
- Can I use other types of potatoes?
Floury potatoes like Maris Piper or Yukon Gold are best for cream absorption and texture; waxy potatoes may not yield the same creamy softness.
- Is this dish suitable for vegetarians?
Yes, this pie contains no meat and uses vegetarian-friendly cheeses, making it perfect for vegetarian diets.
- Can I prepare this pie ahead of time?
Absolutely, assemble it fully and refrigerate. Bake when ready, adding a few extra minutes if baking from cold.
- How to make it gluten-free?
This recipe is naturally gluten-free as it contains no flour or gluten ingredients.
- Can I add other vegetables?
Yes, feel free to add sliced mushrooms, spinach, or leeks to the onion mixture for added nutrition and flavors.
- What cheese works as a substitute for Gruyère?
Swiss cheese or Emmental are excellent substitutes offering similar meltability and flavor notes.
- How to achieve a crispier top?
Remove foil during the last 20 minutes of baking to allow the top to brown and crisp nicely.
Creamy Cheese Potato Pie
Equipment
- 1 8-cup ovenproof pie or casserole dish buttered
- 1 large saucepan for cooking onions and garlic
- 1 aluminum foil for covering dish while baking
Ingredients
- 2.6 lbs floury potatoes Maris Piper or Yukon Gold, peeled and thinly sliced
- 2 medium onions thinly sliced
- 2 cloves garlic minced
- 5 oz Gruyère cheese grated
- 5 oz mature cheddar cheese grated
- 1 1/4 cups heavy cream
- 3.5 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh chives finely chopped (optional)
Instructions
- Preheat the oven to 375°F and butter an 8-cup ovenproof pie or casserole dish.
- Melt the butter in a large saucepan over medium heat, add onions and garlic, and cook for 6 to 8 minutes until softened and translucent without browning. Remove from heat.
- In a bowl, whisk together heavy cream, milk, Dijon mustard, nutmeg, salt, and black pepper.
- Arrange half of the potato slices in the prepared dish with a slight overlap. Top with half of the onion mixture, then sprinkle with half the Gruyère and cheddar cheeses.
- Repeat the layering with the remaining potato slices, onion mixture, and cheeses.
- Pour the cream mixture evenly over the layers and gently press down with a spatula to compact.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 20 minutes until the top is golden and the filling is bubbling.
- Allow the pie to rest for 10 minutes before serving. Garnish with fresh chives if desired.
Notes
- Use a mix of cheeses for a richer flavor.
- Prepare in advance and reheat when needed.
- Add other vegetables to customize the pie.
