This is an overhead view of a ceese and potato pie in a pie dish. The pie is topped with chopped chives and more chives are on the white counter to the left and bottom of the pie dish. A blue tea towel is to the top of the image. Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

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!

Prep: 25 minCook: 1 hourTotal: 1 hour 25 min
Servings: serves 8


  • 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


  1. Preheat oven to 350F.
  2. 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.
  3. In a large bowl, whisk together the milk, egg, mustard, cheese, salt, and pepper to a large bowl.
  4. Once the onions are done, fold them into the milk and egg mixture.
  5. 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.
  6. Add the potato shreds to the bowl and mix until the potatoes are coated with the milk and egg mixture.
  7. Grease or spray your pie dish.
  8. Transfer the potato mixture to the pie dish.
  9. Give the dish a jiggle to settle the potatoes in, making sure they are in an even layer.
  10. Sprinkle with nutmeg.
  11. Cover with aluminum foil and bake for 30 minutes. 
  12. After 30 minutes, remove the foil and bake for another 30 minutes.
  13. Set your broiler to high. Keep your eye on it and broil until the top is golden brown and bubbly, about 30 seconds.
  14. Allow the pie to cool for 10 minutes before toping with chopped chives and slicing into it!


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
© The Toasted Pine Nut