Description
A rich and comforting Creamy Cheese and Potato Pie featuring layers of delicate sliced potatoes, sautéed onions and garlic, and a luscious blend of Gruyère and mature cheddar cheeses baked in a creamy nutmeg-infused sauce. Perfectly golden and bubbling from the oven, this hearty casserole dish serves as a satisfying side or vegetarian main course.
Ingredients
Scale
Potatoes and Vegetables
- 2.6 lbs floury potatoes (Maris Piper or Yukon Gold), peeled and thinly sliced
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
Cheese and Dairy
- 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
Seasonings and Garnish
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh chives, finely chopped (optional)
Instructions
- Preheat and Prepare: 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, cooking them gently for 6 to 8 minutes until they are softened and translucent but not browned, then remove from heat to keep their sweetness intact.
- Make Cream Mixture: In a mixing bowl, whisk together the heavy cream, whole milk, Dijon mustard, freshly grated nutmeg, salt, and black pepper to create a flavorful and aromatic creamy sauce.
- Layer Potatoes and Filling (First Layer): Arrange half of the thinly sliced potatoes in the prepared dish, slightly overlapping each slice. Spread half the sautéed onion and garlic mixture evenly over the potatoes, then sprinkle with half of the grated Gruyère and mature cheddar cheeses.
- Layer Potatoes and Filling (Second Layer): Repeat the layering process with the remaining potatoes, onion mixture, and cheeses to form a second complete layer, ensuring even coverage for a harmonious bake.
- Add Cream and Compact: Pour the prepared cream mixture evenly over all the layers, then gently press down with a spatula to compact the layers for even cooking and prevent separation.
- Cover and Bake: Cover the dish securely with aluminum foil and bake in the preheated oven for 40 minutes to let the potatoes cook through and flavors meld.
- Uncover and Brown Top: Remove the foil and continue baking uncovered for an additional 20 minutes until the top is beautifully golden and bubbling at the edges.
- Rest and Serve: Allow the pie to rest for 10 minutes after baking to set the filling. Garnish with finely chopped fresh chives if desired, then serve warm and enjoy.
Notes
- For best results, use floury potatoes like Maris Piper or Yukon Gold as they cook to a creamy texture without falling apart.
- If you prefer a stronger cheese flavor, increase the Gruyère or cheddar slightly, but be mindful of saltiness.
- Covering the pie during the first 40 minutes ensures the potatoes steam and cook evenly while keeping moisture locked in.
- Letting the pie rest before serving helps it set and makes slicing easier.
- Fresh chives add a mild onion flavor and color contrast but can be omitted if unavailable.
