Name: Creamy Cheese and Potato Pie Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: European
Ingredients: 2.6 lbs floury potatoes (Maris Piper or Yukon Gold), peeled and thinly sliced; 2 medium onions, thinly sliced; 2 cloves garlic, minced; 3.5 tablespoons unsalted butter; 2 tablespoons fresh chives, finely chopped (optional); 5 oz Gruyère cheese, grated; 5 oz mature cheddar cheese, grated; 1 1/4 cups heavy cream; 1/2 cup whole milk; 1 teaspoon Dijon mustard; 1/2 teaspoon freshly grated nutmeg; Salt and freshly ground black pepper to taste

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Introduction

This Creamy Cheese and Potato Pie is a comforting, rich dish perfect for any occasion. Layers of tender potatoes, sweet onions, and melted cheese come together in a creamy, flavorful bake that’s sure to please the whole family.

A close-up view of a golden brown, layered potato dish sliced into a triangular piece on a white plate, showing about six thick layers of thinly sliced potatoes with creamy white filling between each, topped with a crispy browned potato layer sprinkled with green herbs, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish.
Step 2: Melt the butter in a large saucepan over medium heat. Add the onions and garlic, cooking for 6 to 8 minutes until softened and translucent but not browned. Remove from heat.
Step 3: In a bowl, whisk together the heavy cream, milk, Dijon mustard, nutmeg, salt, and black pepper.
Step 4: Arrange half of 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.
Step 5: Repeat with the remaining potato slices, onion mixture, and cheeses to create a second complete layer.
Step 6: Pour the cream mixture evenly over all layers. Use a spatula to press down gently and compact the layers.
Step 7: Cover the dish with aluminum foil and bake for 40 minutes.
Step 8: Remove the foil and bake for an additional 20 minutes until the top is golden and the filling is bubbling at the edges.
Step 9: Allow the pie to rest for 10 minutes before serving. Garnish with fresh chives if desired.

Tips & Variations

Use a mix of Gruyère and cheddar for a balanced, rich cheese flavor. You can swap Gruyère for Emmental or Fontina if preferred.
For extra richness, add a sprinkle of Parmesan on top before the final bake.
Try adding cooked bacon or sautéed mushrooms between layers for a savory twist.
Make sure the potato slices are thin and uniform for even cooking.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F for 15-20 minutes until warmed through. Avoid microwaving to keep the texture creamy and prevent sogginess.

How to Serve

A thick slice of creamy layered potato gratin is shown on a white plate, with at least six visible soft layers of thinly sliced golden potatoes stacked evenly. The top layer is browned and bubbly with melted cheese, browned bits, and sprinkled green herbs, while the inside layers look smooth and tender with a pale yellow color from the creamy sauce. The edges are slightly crisp and golden. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pie in advance?

Yes, you can assemble the pie a few hours ahead and keep it covered in the refrigerator. Bring to room temperature before baking for best results.

What type of potatoes work best for this recipe?

Floury or starchy potatoes like Maris Piper or Yukon Gold are ideal for this dish because they become tender and absorb flavors well without becoming too mushy.