Description
This creamy cheese and potato pie is more than just a meal; it’s a cozy embrace in a dish.
Ingredients
Scale
- 2.6 lbs floury potatoes (Maris Piper or Yukon Gold), peeled and thinly sliced
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 5 oz Gruyère cheese, grated
- 5 oz mature cheddar cheese, grated
- 1 1/4 cups heavy cream
- 3.5 tablespoons unsalted butter
- 1/2 cup whole milk
- 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
- Start this flavor-packed adventure by preheating your oven to 375°F. Meanwhile, take your butter and let it melt in a large saucepan over medium heat. As the butter melts, warm aromas will begin to fill your kitchen. Add your thinly sliced onions and minced garlic, cooking them gently for about 6 to 8 minutes until they become soft and translucent. This step builds the foundation for your creamy filling. Keep an eye on them to avoid browning. Once done, remove it from the heat and set aside.
- In a separate bowl, combine the heavy cream, whole milk, Dijon mustard, freshly grated nutmeg, salt, and black pepper. Whisk everything together until it’s well blended. This creamy mixture is what elevates the potato pie, adding richness and depth of flavor. The nutmeg offers warm undertones that perfectly harmonize with the cheeses.
- Now for the fun part—layering! Take your prepared pie dish and lay out half of the potato slices in a slightly overlapping fashion. Make sure to cover the bottom entirely. Follow this by spooning half of the onion and garlic mixture on top. Then, sprinkle half of the Gruyère and cheddar cheeses to infuse cheesy goodness right into the layers. Repeat this layering process with the remaining ingredients, ensuring you finish with cheese on the top layer.
- Once you have built your savory layers, pour the whisked cream mixture evenly over the top. Use a spatula to gently press down to compact the layers slightly; this helps the filling meld together while cooking. Cover your dish tightly with aluminum foil, which will trap the steam and allow the potatoes to cook perfectly.
- Place the dish in the oven and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes or until the top becomes golden and the filling bubbles at the edges. The transformation from simple ingredients to a creamy, golden delight will be evident as you keep an eye out for that enticing final color. Once baked, let the dish rest for around 10 minutes before serving. This resting time allows the pie to set, making for easier slicing.
Notes
This recipe can be made ahead and frozen; just extend baking time when reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 750 mg
- Protein: 12 g