Creamy Cheese Potato Pie
This creamy, cheesy potato pie layers tender potatoes with onions and two cheeses, baked to golden perfection for an irresistible comfort dish.
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.