Layers of creamy potatoes, onions, and Gruyère-cheddar blend baked under a golden, bubbling crust.
# Components:
→ 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 - 1.25 cups heavy cream
07 - 3.5 tablespoons unsalted butter
08 - 0.5 cup whole milk
→ Seasonings
09 - 0.5 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)
# Directions:
01 - Preheat oven to 375°F. Butter a 2-liter ovenproof pie or casserole dish and set aside.
02 - Melt butter in a large saucepan over medium heat. Add onions and garlic, cooking for 6 to 8 minutes until soft and translucent without browning. Remove from heat.
03 - Combine heavy cream, whole milk, Dijon mustard, nutmeg, salt, and black pepper in a bowl and whisk until well blended.
04 - Arrange half the potato slices in the prepared dish with slight overlapping. Top with half the onion mixture and distribute half the Gruyère and cheddar cheese evenly.
05 - Repeat with remaining potatoes, onion mixture, and cheeses in the same layering pattern.
06 - Pour cream mixture evenly over the layered ingredients. Press down gently with a spatula to compact the layers.
07 - Cover dish with aluminum foil and bake for 40 minutes at 375°F.
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.
