Description
This Creamy Cheese and Potato Pie is a comforting and indulgent dish featuring layers of thinly sliced floury potatoes, sautéed onions and garlic, and a rich blend of Gruyère and cheddar cheeses baked in a creamy mixture of heavy cream, milk, and Dijon mustard. Perfect as a hearty side or a main course, this pie offers a deliciously golden top and a luscious, bubbling interior.
Ingredients
Scale
Vegetables
- 2.6 lbs floury potatoes (Maris Piper or Yukon Gold), peeled and thinly sliced
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, finely chopped (optional)
Dairy & Dairy Alternatives
- 5 oz Gruyère cheese, grated
- 5 oz mature cheddar cheese, grated
- 1 1/4 cups heavy cream
- 1/2 cup whole milk
- 3.5 tablespoons unsalted butter
Pantry Items & Spices
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly grated nutmeg
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- 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 to add flavor.
- Sauté Onions and Garlic: Melt the unsalted butter in a large saucepan over medium heat. Add the thinly sliced onions and minced garlic. Cook for 6 to 8 minutes, stirring occasionally, until the onions become softened and translucent without browning. Remove from heat to stop cooking.
- Mix Cream Mixture: In a bowl, whisk together the heavy cream, whole milk, Dijon mustard, freshly grated nutmeg, salt, and freshly ground black pepper until well combined. This mixture will bind the layers and add richness.
- Layer Potatoes and Onions: Arrange half of the thinly sliced potatoes in the buttered dish, overlapping slightly to cover the base. Evenly spread half of the sautéed onion and garlic mixture over the potatoes. Sprinkle half of the grated Gruyère and mature cheddar cheeses on top.
- Repeat Layers: Create a second layer by repeating the potato slices, the remaining onion and garlic mixture, and the remaining Gruyère and cheddar cheeses. This layering builds a flavorful and textured pie.
- Add Cream Mixture and Press Down: Pour the cream mixture evenly over all the layers in the dish. Use a spatula to gently press down, compacting the layers slightly to ensure everything is combined well.
- Bake Covered: Cover the pie with aluminum foil to keep moisture in and bake in the preheated oven for 40 minutes. This allows the potatoes to cook through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 20 minutes. This step lets the top brown to a beautiful golden color and encourages a bubbling, creamy filling around the edges.
- Rest and Garnish: Allow the pie to rest for 10 minutes after removing from the oven to set and cool slightly. Garnish with freshly chopped chives, if desired, before serving to add a fresh, mild onion flavor and color contrast.
Notes
- For best results, use floury potatoes like Maris Piper or Yukon Gold to achieve a tender texture.
- Ensure the onions are cooked until translucent but not browned to avoid bitterness.
- The Dijon mustard enhances the cheese flavor subtly without overpowering the dish.
- This pie can be served as a hearty side or a vegetarian main course.
- Allowing the pie to rest before serving helps it hold shape when cut.
- Optional fresh chives add a pop of color and fresh flavor.
