Cheese and Potato Pie (Print Version)

Layered potatoes, onions, and melted Gruyère and cheddar cheeses in a creamy custard, 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 heavy 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)

# Steps to Follow:

01 - Preheat oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish thoroughly.
02 - Melt butter in a large saucepan over medium heat. Add sliced onions and minced garlic, cooking for 6 to 8 minutes until softened and translucent without browning. Remove from heat.
03 - In a mixing bowl, whisk together heavy cream, milk, Dijon mustard, nutmeg, salt, and black pepper until well combined.
04 - Arrange half of the potato slices in the prepared dish with slight overlap. Top with half the sautéed onion mixture and sprinkle with half the combined Gruyère and cheddar cheeses.
05 - Repeat layering with remaining potato slices, onion mixture, and cheese blend.
06 - Pour cream mixture evenly over the layered ingredients. 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 brown and bubbling at the edges.
09 - Allow the pie to rest for 10 minutes before serving. Garnish with fresh chives if desired.

# Additional Tips::

01 -
  • It tastes like something from a countryside pub but costs a fraction of the price to make at home.
  • The combination of Gruyère and mature cheddar gives you sharpness and creaminess in every forkful.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can prep the layers in advance and bake it just before guests arrive.
02 -
  • Slice the potatoes as thin and uniform as possible, ideally with a mandoline, or they won't cook through evenly and you'll end up with crunchy centers.
  • Press down on the layers before baking so the cream penetrates fully, otherwise the top dries out while the bottom stays soupy.
  • Don't skip the resting time after baking, it makes the difference between a sloppy scoop and clean, layered slices.
03 -
  • Use a mandoline with the safety guard to slice the potatoes uniformly, it saves time and ensures even cooking throughout every layer.
  • Let the cooked onions cool slightly before layering so they don't start cooking the potatoes prematurely and throw off the texture.
  • If the top is browning too fast, tent it loosely with foil for the last 10 minutes and it will stay golden without burning.
  • Grate the nutmeg fresh if you can, the flavor is brighter and more aromatic than the pre-ground stuff that's been sitting in the cupboard.
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