Pin Cheese and Potato Pie is the epitome of British comfort food, bringing together layers of tender potatoes and soft onions in a luxurious, cheesy sauce. This vegetarian main dish is defined by its decadent blend of Gruyère and sharp cheddar, baked until the top is golden and bubbling. It is the perfect centerpiece for a cozy family dinner or a warming meal on a chilly evening.
Pin What makes this pie truly special is the subtle balance of flavors. The hint of freshly grated nutmeg and the tang of Dijon mustard elevate the cream and milk base, ensuring every bite is as sophisticated as it is hearty. As the pie bakes, the potatoes absorb the rich dairy, resulting in a texture that is silky and melt-in-your-mouth tender.
Ingredients
- Vegetables: 1.2 kg (2.6 lbs) floury potatoes (e.g., Maris Piper or Yukon Gold), peeled and thinly sliced; 2 medium onions, thinly sliced; 2 cloves garlic, minced
- Dairy: 150 g (5 oz) Gruyère cheese, grated; 150 g (5 oz) mature cheddar cheese, grated; 300 ml (1 1/4 cups) double cream; 50 g (3.5 tbsp) unsalted butter; 100 ml (scant 1/2 cup) whole milk
- Seasonings: 1/2 tsp freshly grated nutmeg; 1 tsp Dijon mustard; Salt and freshly ground black pepper, to taste
- Topping: 2 tbsp fresh chives, finely chopped (optional)
Instructions
- Step 1
- Preheat the oven to 190°C (375°F). Butter a 2-liter (8-cup) ovenproof pie or casserole dish.
- Step 2
- In a large saucepan, melt the butter over medium heat. Add the onions and garlic, cooking for 6–8 minutes until soft and translucent but not browned. Remove from heat.
- Step 3
- In a bowl, combine the cream, milk, Dijon mustard, nutmeg, salt, and pepper.
- Step 4
- Layer half the potato slices in the prepared dish, slightly overlapping. Top with half the onion mixture and sprinkle with half the Gruyère and cheddar.
- Step 5
- Repeat with remaining potatoes, onion mixture, and cheeses.
- Step 6
- Pour the cream mixture evenly over the layers. Press down gently with a spatula to compact.
- Step 7
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for a further 20 minutes until golden and bubbling.
- Step 8
- Let rest for 10 minutes before serving. Garnish with chives if desired.
Zusatztipps für die Zubereitung
Using a mandoline for the potato slices will ensure they are uniform in thickness, leading to more even cooking. It is also important to use a 2-liter ovenproof dish to prevent the rich cream mixture from bubbling over during the baking process.
Varianten und Anpassungen
For extra flavor, you can add a pinch of smoked paprika to the cream mixture. If Gruyère is unavailable, it can be substituted with Emmental or a sharp Swiss cheese for a similar nutty profile. Always verify ingredient labels like cheese and butter for rennet if you are following a strict vegetarian diet.
Serviervorschläge
This indulgent pie is best served alongside a crisp green salad or steamed green vegetables to provide a fresh contrast to the rich cheese sauce. It pairs wonderfully with a light vinaigrette dressing.
Pin This Cheese and Potato Pie is guaranteed to become a household favorite. With its golden crust and creamy interior, it offers a perfect balance of melted cheese and hearty potatoes in every bite. Enjoy this comforting classic as a standalone main dish that truly satisfies.
Recipe Q&A
- → What type of potatoes work best for this pie?
Floury potatoes like Maris Piper or Yukon Gold are ideal as they become tender and absorb the cream beautifully while holding their shape during baking.
- → Can I prepare this pie ahead of time?
Yes, assemble the pie up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the covered baking time if baking from cold.
- → What can I substitute for Gruyère cheese?
Emmental, Comté, or a sharp Swiss cheese work well as substitutes, providing similar nutty, melting qualities that complement the potatoes and cream.
- → How do I prevent the potatoes from turning brown?
Slice potatoes just before assembling and work quickly, or keep sliced potatoes in cold water until ready to use, then pat dry thoroughly before layering.
- → Can I make this pie dairy-free?
While challenging, you can use plant-based cream, milk, butter, and vegan cheeses, though the texture and flavor will differ from the traditional dairy-rich version.
- → Why is my pie watery?
Excess moisture from potatoes or too much liquid can cause this. Ensure potatoes are patted dry, use the specified cream amount, and let the pie rest 10 minutes before serving to allow liquids to thicken.