Cheese Potato Pie

The first time I encountered this dish was during a particularly gray, drizzly February in London, when a friend's grandmother insisted I stay for what she called 'proper comfort food.' She wasn't wrong—something about the way the cream bubbles up through the potato layers creates this incredible golden crust that makes the whole kitchen smell like warmth itself.

Last winter I made this for a dinner party when two guests showed up unexpectedly. Everyone ended up crowded around the baking dish, literally watching it bubble through the oven door, and nobody cared about the side dishes—they just wanted seconds of the pie.

Ingredients

• Floury potatoes: Maris Piper or Yukon Gold work best because they soften beautifully without turning mushy, and I slice them about 3mm thick on a mandoline
• Onions: Thinly sliced so they melt into the layers rather than staying chunky
• Garlic: Minced fresh adds a gentle background note
• Gruyère cheese: The real star here with its nutty complexity that develops as it bakes
• Mature cheddar: Sharpness that cuts through all that rich cream
• Double cream: This creates that luxurious sauce—dont be tempted to use anything lighter
• Unsalted butter: For caramelizing the onions properly
• Whole milk: Balances the cream so its not overwhelmingly heavy
• Freshly grated nutmeg: Just a pinch adds this mysterious warmth people cant quite identify
• Dijon mustard: A teaspoon cuts through the richness beautifully
• Salt and black pepper: Season generously, especially the potato layers
• Fresh chives: Optional but adds a lovely fresh finish against all that cream

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and butter a 2-liter ovenproof dish thoroughly, getting into all the corners

Soften the onions:

Melt butter in a large saucepan over medium heat, add onions and garlic, cook 6–8 minutes until translucent and sweet, avoiding any browning

Whisk the cream mixture:

Combine cream, milk, Dijon mustard, nutmeg, salt, and pepper in a bowl until fully incorporated

Build the first layer:

Arrange half the potato slices in the dish, slightly overlapping like shingles, then top with half the onions and half of both cheeses

Repeat the layers:

Add remaining potatoes, onions, and cheese, creating this beautiful stratified effect

Add the cream:

Pour the cream mixture slowly and evenly over everything, letting it seep through all the layers

Press and cover:

Gently press down with a spatula to compact the layers, then cover tightly with foil

Bake covered:

Bake for 40 minutes so everything steams and cooks through

Uncover and finish:

Remove foil and bake 20 more minutes until the top is golden brown and bubbling aggressively

Let it rest:

Wait 10 minutes before serving—this is crucial for the layers to set so you get clean slices

Save

This recipe became my go-to for housewarming gifts because it travels well and somehow tastes even better when reheated the next day.

Making It Ahead

Ive assembled this entire dish the night before, kept it refrigerated, and baked it straight from the fridge the next day—just add 10 extra minutes to the covered baking time.

Choosing Your Cheese

Gruyère can be pricey, but its worth every penny here. If you need to substitute, Emmental works or even a good aged Swiss—just avoid mild cheeses that disappear into the cream.

Serving Suggestions

A crisp green salad with an acidic vinaigrette cuts through the richness beautifully, though honestly most people just want another slice of the pie itself.

• Let leftovers cool completely before refrigerating
• Reheat covered at 160°C (325°F) until hot through
• The crust loses some crispness in the fridge but the flavor actually deepens

Save

There's something profoundly satisfying about a dish that looks this impressive but relies on such humble ingredients—potatoes, onions, cream, and cheese transformed into absolute magic.

Recipe Questions & Answers

→ What kind of potatoes are best for this bake?

Floury potatoes like Maris Piper or Yukon Gold are ideal for this bake. Their starchiness helps them absorb the creamy sauce beautifully and become wonderfully tender when cooked.

→ Can I use different cheeses?

Absolutely! While Gruyère and mature cheddar are recommended for their flavor, you can substitute Gruyère with Emmental or another sharp Swiss cheese. Feel free to experiment with your favorite melting cheeses.

→ How do I prevent the potatoes from being undercooked?

Ensure your potato slices are thin and uniform. Covering the dish with foil for the initial baking period helps steam the potatoes, ensuring they cook through evenly before you remove the foil to brown the top.

→ What can I serve alongside this comforting bake?

This rich dish pairs wonderfully with a crisp green salad to add freshness, or steamed green vegetables like broccoli or green beans for a balanced meal.

→ Can I prepare this dish ahead of time?

You can assemble the dish a few hours in advance and keep it refrigerated. Bring it to room temperature before baking, and you might need to add an extra 10-15 minutes to the covered baking time.