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Creamy Cheese and Potato Pie Recipe

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★★★★★

4.7 from 99 reviews

This Creamy Cheese and Potato Pie is a comforting and indulgent dish featuring thinly sliced floury potatoes layered with sautéed onions, garlic, and a luscious blend of Gruyère and mature cheddar cheeses. Bathed in a fragrant cream and milk mixture enhanced with Dijon mustard and nutmeg, this baked casserole offers a perfectly golden crust with a rich, bubbling interior. Ideal as a hearty side or vegetarian main, it’s finished with fresh chives for a touch of bright flavor.

Ingredients

Scale

Potato and Onion Layers

  • 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)

Cheese Mixture

  • 5 oz Gruyère cheese, grated
  • 5 oz mature cheddar cheese, grated

Cream Mixture

  • 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

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Butter an 8-cup ovenproof pie or casserole dish thoroughly to prevent sticking and promote even browning.
  2. Sauté Onions and Garlic: In a large saucepan over medium heat, melt the unsalted butter. Add the thinly sliced onions and minced garlic. Cook gently for 6 to 8 minutes until the onions become softened and translucent but avoid browning them to maintain sweetness and texture. Remove from heat once done.
  3. Mix Cream Base: In a separate bowl, whisk together the heavy cream, whole milk, Dijon mustard, freshly grated nutmeg, salt, and freshly ground black pepper. This mixture will infuse the dish with creaminess and subtle spice.
  4. Layer the Pie – First Layer: Arrange half of the thinly sliced potatoes in the prepared buttered dish, overlapping slightly to cover the base evenly. Spread half of the sautéed onion and garlic mixture over the potatoes. Sprinkle half of both the Gruyère and mature cheddar cheeses over the onion layer.
  5. Layer the Pie – Second Layer: Repeat the layering process with the remaining potato slices, onion mixture, and cheeses to form a second complete layer, ensuring even distribution of flavors and textures throughout.
  6. Add Cream Mixture and Compact: Pour the prepared cream mixture evenly over the layered potatoes and cheese. Use a spatula to gently press down and compact the layers, which helps the flavors meld and the dish set during baking.
  7. Cover and Bake: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes to cook the potatoes through and meld the flavors.
  8. Uncover and Brown: Remove the foil carefully and continue baking for an additional 20 minutes. This step allows the top to develop a beautiful golden crust and the filling to bubble enticingly at the edges.
  9. Rest and Garnish: Let the pie rest for 10 minutes after baking to help it set, making it easier to serve. Garnish with freshly chopped chives if desired for a fresh, herbal note before serving.

Notes

  • Use floury potatoes like Maris Piper or Yukon Gold for the best texture as they become soft yet hold shape when baked.
  • Ensure onions are cooked until translucent but not browned to lend sweetness without bitterness.
  • Adjust seasoning to taste before baking, considering the saltiness of cheeses used.
  • This dish can be made ahead and reheated gently in the oven.
  • Substitute cheeses as desired but keep a combination of flavorful and melting varieties for optimal taste and texture.

Keywords: creamy cheese and potato pie, Gruyère cheese recipe, baked potato casserole, vegetarian comfort food, cheesy potato bake

Find it online: https://thedishspot.com/creamy-cheese-and-potato-pie-recipe/