Main Dishes

Creamy Cheese and Potato Pie

Name: Creamy Cheese and Potato Pie
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Comfort Food
Ingredients: 2 large potatoes, peeled and sliced; 1 cup cheese, shredded (cheddar or your choice); 1 cup heavy cream; 2 eggs; 1 onion, chopped; Salt and pepper to taste; 1 pie crust

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This creamy cheese and potato pie is comfort food at its best. Thinly sliced potatoes nestle in a flaky crust with melted cheese and a rich cream and egg custard. The top browns to a golden, slightly crisp finish while the inside stays soft, silky, and full of savory cheese flavor. It smells warm and buttery as it bakes and slices into tender layers that are simple and satisfying. For a similar cozy, cheesy bake, you can also try a related dish like creamy baked mac and cheese delight.

Recipe Information

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 450 kcal
Protein: 11 g
Carbohydrates: 27 g
Fat: 29 g
Fiber: 3 g
Sugar: 3 g
Sodium: 520 mg

Why Make This Creamy Cheese and Potato Pie

This pie is easy to make and uses familiar ingredients. It fills the house with a rich, cheesy aroma while baking. The texture is a lovely contrast: a buttery crust, soft potato layers, and a silky custard. It works as a weeknight main, a side for a holiday table, or a potluck dish. You can tweak cheese types, add herbs, or serve it warm or at room temperature.

How to Make Creamy Cheese and Potato Pie

This recipe is straightforward. Boil the potatoes until tender, sauté the onion for sweetness, whisk the cream and eggs into a custard, layer everything in the crust, and bake until set. The most important steps are not overcooking the potatoes before assembly and letting the pie rest briefly after baking so the custard firms up.

Ingredients:

2 large potatoes, peeled and sliced
1 cup cheese, shredded (cheddar or your choice)
1 cup heavy cream
2 eggs
1 onion, chopped
Salt and pepper to taste
1 pie crust

Directions:

Step 1: Preparation

Preheat your oven to 375°F (190°C). Peel and slice the potatoes about 1/8 to 1/4 inch thick so they cook evenly. Place slices in a large pot and cover with cold water. Add a pinch of salt and bring to a simmer. Boil the sliced potatoes until just tender, about 8–12 minutes depending on thickness, then drain and let them steam dry briefly.

Step 2: Sautéing and Mixing

While the potatoes cook, warm a skillet over medium heat with a little butter or oil. Sauté the chopped onion until translucent and slightly soft, about 5–7 minutes. In a bowl, whisk together the heavy cream, eggs, a pinch of salt, and a few grinds of black pepper until smooth.

Step 3: Layering and Baking

Place the pie crust in a 9-inch pie dish if not already fitted. Layer half of the boiled potatoes evenly in the crust, sprinkle half the sautéed onions, and add half the shredded cheese. Repeat with the remaining potatoes, onions, and cheese. Pour the cream-and-egg mixture evenly over the layers, allowing it to settle between slices. Top with a little extra cheese if you like a golden top. Bake at 375°F (190°C) for 30–35 minutes, until the top is golden brown and the custard is set (a knife inserted should come out mostly clean).

Step 4: Cooling and Serving

Remove the pie from the oven and let it cool for 10–15 minutes. Cooling helps the custard firm so slices hold together. Serve warm or at room temperature.

How to Serve Creamy Cheese and Potato Pie

Serve slices with a crisp green salad or steamed vegetables to balance the richness. For a brunch table, pair with roasted tomatoes and smoked salmon. Add a spoonful of sour cream or a scatter of fresh chives on top for color and bright flavor. The pie also makes a great side to roasted chicken or pork.

How to Store Creamy Cheese and Potato Pie

Refrigerator: Cover the cooled pie tightly with foil or plastic wrap and store for up to 3–4 days.
Freezer: You can freeze a fully baked pie (well wrapped) for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in a 350°F (175°C) oven for 15–20 minutes until heated through. You can microwave single slices for 1–2 minutes, but the crust may soften.

Expert Tips for Perfect Creamy Cheese and Potato Pie

Slice potatoes uniformly so they cook evenly. A mandoline helps.
Parboil until just tender. Overboiled slices can fall apart when layered.
Use a sharp cheddar or a mix (Gruyère, Parmesan) for deeper flavor.
Salt lightly in the custard; remember cheese and crust add sodium. Taste as you go.
Let the pie rest after baking to set the custard for clean slices.
For a crisper bottom crust, blind-bake the crust for 8–10 minutes before layering.
Add fresh thyme or rosemary for an herby note, or a pinch of nutmeg for warmth.

Delicious Variations

Bacon and Onion: Cook chopped bacon and mix with the sautéed onions for a smoky layer.
Herb and Garlic: Add minced garlic to the onions and fold in chopped parsley or thyme.
Potato and Leek: Replace the onion with leeks for a milder, sweeter flavor.
Vegetable Boost: Add thinly sliced zucchini or spinach between layers for extra color and nutrients.
Lighter Version: Use half-and-half instead of heavy cream and a lighter cheese, though texture will be slightly less rich.

Frequently Asked Questions

Q: Can I use frozen pie crust or make my own?
A: Yes. Frozen crusts work well—defrost slightly before filling. Homemade crust gives the best flavor and texture; blind-bake briefly if you prefer a crisper base.

Q: What potatoes work best?
A: Waxy potatoes like Yukon Gold or red potatoes hold their shape well and give a creamy texture. Russets can work but may break down more.

Q: Can I prepare this ahead of time?
A: Yes. You can assemble the pie, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to baking time if cold from the fridge.

Q: How do I know when the pie is done?
A: The top should be golden and the custard should be set. A knife inserted near the center should come out mostly clean with a slight moistness.

Q: Is this recipe suitable for freezing?
A: Yes. Freeze fully baked and cooled pie wrapped tightly for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Q: Can I make this dairy-free or vegan?
A: For dairy-free, use a plant-based cream substitute and a dairy-free cheese. For vegan, replace eggs with a silken tofu or chickpea flour custard binder and use vegan cheese; texture and flavor will differ from the original.

Q: How do I prevent a soggy bottom crust?
A: Par-bake the crust for 8–10 minutes (blind-bake) before layering, and drain potatoes well so excess moisture does not pool.

Conclusion

This creamy cheese and potato pie is a warm, comforting dish that’s easy to make and easy to love. The soft potato layers, rich custard, and melted cheese create a smooth, savory experience that’s perfect for family dinners or a cozy brunch. If you want another take on cheesy potato comfort food, check this useful comparison recipe at Easy Creamy Cheesy Potato Bake – RecipeTin Eats. Give the pie a try—you’ll be rewarded with a golden, fragrant dish that’s both simple and satisfying.