Cheese and Potato Pie (Printer-Friendly)

Creamy potatoes layered with Gruyère, cheddar, and caramelized onions, baked until golden and bubbling.

# 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 double 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)

# Direction Steps:

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 sliced onions and minced garlic, cooking for 6 to 8 minutes until soft and translucent but not browned. Remove from heat.
03 - In a bowl, combine cream, milk, Dijon mustard, nutmeg, salt, and pepper. Whisk until well blended.
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 potatoes, onion mixture, and cheeses in the same order.
06 - Pour the cream mixture evenly over all layers. Press down gently with a spatula to compact the layers.
07 - Cover the dish with aluminum foil and bake for 40 minutes.
08 - Remove foil and bake for an additional 20 minutes until the top is golden and bubbling.
09 - Let rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • It transforms humble potatoes into something so rich and comforting you'll forget it's vegetarian.
  • The combination of Gruyère and cheddar creates a depth of flavor that feels special without being fussy.
  • Leftovers reheat beautifully, sometimes tasting even better the next day when the flavors have melded together.
  • It's impressive enough for guests but forgiving enough for a weeknight when you need comfort food.
02 -
  • Slice the potatoes evenly, ideally with a mandoline, or they'll cook unevenly and you'll end up with some pieces raw and others mushy.
  • Don't skimp on the resting time after baking, those 10 minutes let the cream thicken and the layers settle so each slice holds its shape.
  • If the top is browning too fast, tent it loosely with foil during the final bake to protect it while the inside finishes cooking.
03 -
  • Run your sliced potatoes under cold water and pat them dry to remove excess starch, this prevents the cream from turning gluey.
  • Use a deep dish rather than a shallow one, it allows for more layers and a better ratio of creamy middle to crispy top.
  • Let the onions cool slightly before layering so they don't start cooking the potatoes prematurely and throw off the texture.
  • Invest in a mandoline with a hand guard, it makes slicing potatoes uniformly so much easier and safer.
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