Cheese and Potato Pie

The oven door was fogged with steam, and I could hear the cream bubbling quietly under the foil. I'd sliced the potatoes too thick the first time I made this pie, and they came out stubbornly firm in the center, a lesson I haven't forgotten since. Now I use a mandoline and take my time with the layering, treating each potato like it matters. The smell of nutmeg and melting Gruyère is enough to make anyone linger in the kitchen. This pie doesn't need much fuss, just patience and good cheese.

I served this to my brother and his wife on a drizzly Saturday evening when we'd all grown tired of takeaway. They arrived skeptical, left asking for the recipe, and now my sister-in-law makes it for her book club. It's become one of those dishes people remember, not because it's fancy, but because it feels generous. The golden crust crackles when you break through it with a spoon, and underneath, the potatoes are soft and soaked in that garlicky, mustard-spiked cream.

Ingredients

• Floury potatoes (1.2 kg): Maris Piper or Yukon Gold are perfect because they break down just enough to soak up the cream without turning to mush, and slicing them thin ensures they cook evenly.
• Onions (2 medium): Slow-cooked until translucent, they add a mild sweetness that balances the sharpness of the cheese without overpowering the dish.
• Garlic (2 cloves): Minced fine and cooked with the onions, it mellows into a savory backdrop that ties everything together.
• Gruyère cheese (150 g): Nutty and creamy, it melts beautifully and brings a subtle complexity that cheddar alone can't achieve.
• Mature cheddar (150 g): The sharper the better, this cheese adds bite and a deep golden color to the layers.
• Double cream (300 ml): Rich and luxurious, it becomes the silky binder that holds the pie together and crisps up on top.
• Whole milk (100 ml): Thins the cream just enough so it flows between the layers without feeling too heavy.
• Unsalted butter (50 g): Used to soften the onions and grease the dish, it adds richness from the very first step.
• Dijon mustard (1 tsp): A secret weapon that cuts through the cream and adds a gentle tang you can't quite name.
• Nutmeg (1/2 tsp, freshly grated): Warm and earthy, it's the spice that makes this feel like comfort food from another era.
• Salt and black pepper: Essential for balancing the richness and bringing out the flavors of the cheese and potatoes.
• Fresh chives (2 tbsp, optional): A bright, grassy finish that adds color and a hint of oniony freshness to each serving.

Instructions

Prepare the oven and dish:

Preheat your oven to 190°C (375°F) and generously butter a 2-liter ovenproof dish so nothing sticks. This step sets the stage for easy serving later.

Cook the onions and garlic:

Melt the butter in a large saucepan over medium heat, then add the onions and garlic, stirring occasionally for 6 to 8 minutes until they're soft, sweet, and translucent. Don't let them brown or they'll taste bitter.

Mix the cream base:

In a bowl, whisk together the double cream, milk, Dijon mustard, nutmeg, salt, and pepper until smooth. This mixture will seep into every layer and turn golden as it bakes.

Build the first layer:

Arrange half the potato slices in the bottom of the dish, overlapping them slightly like roof tiles, then scatter half the onion mixture on top and sprinkle with half the Gruyère and cheddar. Press down gently so everything nestles together.

Add the second layer:

Repeat with the remaining potatoes, onions, and cheeses, building it up like a savory lasagna. The more care you take here, the better the final texture will be.

Pour and press:

Pour the cream mixture evenly over the top, then press down lightly with a spatula to compact the layers and help the liquid reach the bottom. You'll hear it trickling down between the slices.

Bake covered:

Cover the dish tightly with foil and bake for 40 minutes so the potatoes steam and soften without browning too quickly. The kitchen will start to smell incredible around the 30-minute mark.

Finish uncovered:

Remove the foil and bake for another 20 minutes until the top is golden, bubbling, and crisp around the edges. The cheese should look deeply caramelized in spots.

Rest and garnish:

Let the pie rest for 10 minutes before serving so the layers settle and the cream thickens slightly. Scatter fresh chives over the top if you want a pop of color and brightness.

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My neighbor once knocked on the door just as I pulled this out of the oven, and I ended up inviting her in for a plate. She sat at my kitchen table, ate two servings, and told me stories about her grandmother's gratin in rural France. That pie turned an ordinary Wednesday into something warm and unexpected, the kind of moment food is supposed to create.

Choosing the Right Potatoes

Floury potatoes like Maris Piper or Yukon Gold are essential because they have a high starch content that breaks down during baking, creating a creamy, cohesive texture. Waxy potatoes like red or new potatoes hold their shape too well and result in a firmer, less luscious pie. If you can't find Maris Piper, Russets work in a pinch, though they can be slightly drier. Always peel them and slice them thin, about 3 mm thick, so they cook evenly and absorb the cream without turning mushy.

Cheese Substitutions and Variations

Gruyère is my first choice for its nutty, melting quality, but Emmental or a good Swiss cheese will do the job if that's what you have. I've also used a sharp white cheddar in place of the mature cheddar when I wanted a milder, creamier finish. For a bolder flavor, try adding a handful of crumbled blue cheese between the layers, though be warned, it will dominate the dish. Avoid pre-grated cheese if you can, it doesn't melt as smoothly because of the anti-caking agents.

Serving Suggestions and Storage

This pie is rich enough to be the main event, but I always serve it with something green and crisp to cut through the cream. A simple arugula salad with lemon juice and olive oil works perfectly, as do steamed green beans or roasted asparagus. Leftovers keep in the fridge for up to three days and reheat beautifully in a low oven, covered with foil to prevent drying out.

• Reheat individual portions in the microwave on medium power for even warming without rubbery edges.
• This pie freezes well before baking, just thaw overnight in the fridge and add 10 minutes to the covered baking time.
• If you're feeding a crowd, double the recipe and use a large roasting tin instead of a deep dish.

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This pie has become my answer to cold evenings and unexpected guests, the kind of dish that makes people feel cared for without requiring much fuss. It's proof that simple ingredients, layered with a little attention, can turn into something truly special.

Common Recipe Questions

→ Can I prepare this dish in advance?

Yes, you can assemble the pie up to 8 hours ahead. Cover with foil and refrigerate. Add 10-15 minutes to the initial baking time if baking from cold.

→ What potatoes work best?

Floury potatoes like Maris Piper or Yukon Gold are ideal as they absorb the cream mixture while maintaining their structure. Waxy potatoes may become soggy.

→ Can I substitute the cheeses?

Absolutely. Emmental or sharp Swiss cheese work well in place of Gruyère. Use any mature, flavorful hard cheese to maintain the depth of taste.

→ How should I serve this?

Serve with a crisp green salad, steamed vegetables, or a simple side of seasonal greens to balance the richness of the cheese and cream.

→ What if the top isn't golden after 20 minutes?

Bake for an additional 5-10 minutes, or increase the oven temperature slightly to 200°C (400°F) to achieve a deeper golden color without overcooking the filling.

→ Is this truly vegetarian?

Check cheese and butter labels for animal rennet. Some vegetarians require plant-based or microbial rennet alternatives. Most major brands now offer vegetarian options.