Cheese and Potato Pie is one of those side dishes that melts in your mouth with the cheesy, gooey goodness.
It’s savory yet sweet and makes for a delicious side dish for any meal. I’ve loves a cheesy potato dish since I was a youngin’ and I’m here to report that gooey potato love hasn’t wavered.
My mom makes this most delish potato au gratin for holidays and this reminds me a lot of her recipe because she uses a Gruyere/Swiss cheese mixture. This recipe is similar to an au gratin but with a twist – the shredded potatoes and eggy base. It has the same vibe but different.
Once you try this recipe you won’t be able to stop making it! It’s pretty straightforward and the reward fr your tastebuds is kinda out of this world.
Ingredients for Cheese and Potato Pie
Potatoes! This is a potato pie, after all 🙂 Use two large Russet potatoes. I haven’t tested it with any other kind of potato but you want a starchy potato, not one that will lose it’s integrity as you bake it. This could be fun with sweet potatoes!
Butter. I used regular butter but oil or vegan butter also works! We’re just using this to caramelize the onions so use whatever you typically use and like.
Onion. Mm, sweet onions are my favorite for this recipe because it’s the perfect compliment to the flavors in this dish and they caramelize really well.
Whole Grain Mustard. Do you taste mustard in this dish? No. Does it add a delicious depth and unexplainable mouthwatering flavor to this dish? Absolutely it does. Don’t be freaked out by it, just trust it.
Egg. Just one to bind the whole pie thang together!
Milk. I’m using whole milk here but you could bump it up to cream or try your favorite dairy free milk.
Gruyere. I just love Gruyere. It feels so indulgent and special to me but you can definitely sub in a different cheese if you prefer! Cheddar cheese or parmesan would be fun in this recipe. Swiss is similar to Gruyere if you can’t find Gruyere.
Salt and Pepper. This is just always a given.
Nutmeg. This adds so much coziness to the dish!
Herbs. Just for some freshness and color on top. I used fresh chives but you could also use sage, oregano, or basil!
How to Make Cheese and Potato Pie
Caramelize the onions. There are few things I love to eat more than deliciously caramelized onions. I mean, my mouth is watering just thinking about it. It adds such a sweetness, a depth of flavor, an indulgence to this pie so take the time to caramelize them perfectly!
Mix together the ingredients. Add the milk, eggs, mustard, cheese, salt, and pepper to a large bowl. Give it a whisk and then fold in the caramelized onions.
Shred the potatoes. Use the larger holes in a box grater and shred the potatoes. Gather the potato shreds in a thin, clean dish towel and squeeze out excess liquid from the potatoes. I usually do this over the sink. Add these potato shreds to the bowl.
Prepare the pie. Grease or spray your pie dish. Transfer the mixture to the pie dish. Give the dish a jiggle to settle the potatoes in, making sure the top is a flat layer.
Bake & Broil. For 1 hour at 350F. Then set your broiler to high and pop the pie underneath. Keep your eye on it and broil until the top is golden brown and bubbly, usually 30 seconds.
Cool and enjoy! Allow it to cool for 10 minutes before toping with fresh herbs and cutting into it!
What cheese to use?
I’m obsessed with gruyere cheese. It’s just always been my favorite cheese for side dishes like this but you can definitely customize it with whatever cheese you like! Cheddar would be delicious, Parmesan, or a mix of a few cheeses would be so fun!
How to Serve Cheese & Potato Pie
If you’re a meat and potatoes kind of person, try this Instant Pot Beef Short Ribs recipe or Slow Cooker Apple BBQ Pork alongside this cheese and potato pie.
If you want to try some vegetarian main dishes try this Slow Cooker Jackfruit Stew or these Vegan Zucchini Chickpea Burgers!
Can I make it ahead?
Yes! Bake it completely and then allow it to cool. Keep it covered in the fridge and then reheat it in the oven or microwave until it’s warmed through.
You can also freeze this! After it’s done baking and cooled, store it in an airtight container and freeze up to three months. Allow it to defrost in the fridge and then warm it in the oven or microwave until its heated through.
More ways to customize this!
Bacon. Cook some cut up bacon pieces with the onions to stir into the mix!
More onions. Top this pie with some crispy fried onions
Switch up the cheese! I love gruyere, but you can definitely use cheddar, swiss, parmesan, or a mix of them!
Sweet potato, anyone? Yes we all love some traditional potatoes but if you want to switch it up and add a fun sweetness to this recipe, slice up some sweet potatoes!
Recipe
Cheese and Potato Pie
Cheese and potato pie is indulgent enough for a holiday dinner but easy enough to make on any weeknight! Super cheesy and tons of flavor!
Ingredients
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 1 cup whole milk
- 5 eggs + 3 egg yolks
- 3 tablespoons whole grain mustard
- 2 cups shredded Gruyere cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 medium potatoes (about 2.5 cups shredded and after liquid has been squeezed out)
- 1/4 teaspoon ground nutmeg
- fresh chives, chopped
Instructions
- Preheat oven to 350F.
- Add the butter to a pan over medium heat. Once it starts to melt, add in the chopped onion. Sauté, stirring occasionally until the onions are a golden brown and start to caramelize. This should take about 20 – 25 minutes.
- In a large bowl, whisk together the milk, egg, mustard, cheese, salt, and pepper to a large bowl.
- Once the onions are done, fold them into the milk and egg mixture.
- Shred the potatoes using the larger holes of a box grater. Gather all the potato shreds in a thin, clean dish towel and squeeze out excess liquid over the sink. You should have about 2.5 cups shredded potatoes after the liquid has been squeezed out.
- Add the potato shreds to the bowl and mix until the potatoes are coated with the milk and egg mixture.
- Grease or spray your pie dish.
- Transfer the potato mixture to the pie dish.
- Give the dish a jiggle to settle the potatoes in, making sure they are in an even layer.
- Sprinkle with nutmeg.
- Cover with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for another 30 minutes.
- Set your broiler to high. Keep your eye on it and broil until the top is golden brown and bubbly, about 30 seconds.
- Allow the pie to cool for 10 minutes before toping with chopped chives and slicing into it!
Tips
I’ve cut the potatoes many ways for this pie and shredded potato or thinly sliced potatoes on the mandolin are the best options! Cutting them into cubes or wedges can be a bit heavy for this pie and fall to the bottom.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 253
- Sugar: 3.6g
- Sodium: 329mg
- Fat: 15g
- Saturated Fat: 8.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18.3g
- Fiber: 2.6g
- Protein: 11.5g
- Cholesterol: 65mg
Absolutely delicious! The only thing I changed was omitting nutmeg and chives. The entire family loved it, thank you for sharing!
Hi Andi! I’m so happy you loved it!! xo
This was the most delicious thing,I absolutely loved it, I followed the recipe to a T and did not change a thing, I love potatoes, I love cheese, this recipe is a keeper.
Yay!! It’s one of my favorites!! xo