This potato pie recipe turns humble potatoes into a rich, savory dinner that your whole family will ask for again and again.
It has a buttery, flaky crust wrapped around layers of tender sliced potatoes, sweet caramelized onions, and a blanket of melted sharp cheddar.
Every bite is creamy, cheesy, and deeply comforting, the kind of meal that turns a plain weeknight into something worth sitting down for.
I first made this potato pie on a cold Sunday when I had a bag of potatoes threatening to sprout and half a block of cheddar in the fridge.
One bite in, and it earned a permanent spot in my regular dinner rotation.
You might also enjoy: Homity Pie Recipe, another wonderful way to turn potatoes, onions, and cheese into a golden, satisfying pie.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 8 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Potato Pie Recipe
This isn’t just another potato side dish. It’s a full, satisfying meal wrapped in a golden, flaky crust.
The filling is loaded with tender potato slices, sweet onions, and gooey melted cheese, all held together in a lightly thickened cream sauce.
It slices cleanly, holds its shape, and reheats beautifully for lunch the next day.
- Uses simple, budget-friendly ingredients you likely already have on hand
- Comforting, cheesy flavor that appeals to picky eaters and adults alike
- Works as a main dish, a side dish, or a holiday table addition
- Freezer-friendly, so you can make one now and bake one later
- Easy to customize with different cheeses, herbs, or add-ins
Another favorite: Garlic Mashed Potatoes Recipe, which uses many of the same cozy, buttery flavors you’ll find in this pie.
Ingredients
Most of these ingredients are pantry and fridge staples, with a couple of extras that really round out the flavor.
- 2 refrigerated or homemade pie crusts, for a 9 inch pie
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 large yellow onion, thinly sliced
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 large egg, beaten, for the egg wash
- 2 tablespoons chopped fresh chives, for garnish
I like to slice my potatoes as evenly as possible so they cook at the same rate.
A good Scalloped Potatoes Recipe taught me that trick years ago, and it applies perfectly here too.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few reliable basics that make the process much smoother.
- 9 inch pie dish
- Mandoline slicer, for evenly thin potato slices
- Large skillet
- Mixing bowls
- Pastry brush, for the egg wash
- Rolling pin, if using homemade dough
- Sharp knife
Read Also: Cheesy Au Gratin Potatoes Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this potato pie, chosen because they genuinely make the process easier or the results better.
1. Ceramic Pie Dish
A sturdy ceramic pie dish heats evenly and helps the bottom crust bake through fully instead of turning soggy.
It also looks great going straight from the oven to the table.
2. Adjustable Mandoline Slicer
Getting your potato slices uniformly thin is the single biggest factor in how evenly this pie cooks.
A mandoline does the job in minutes and keeps every slice consistent.
3. Cast Iron Skillet
I use a cast iron skillet to soften the onions and build the cream sauce because it holds heat so well and browns the onions beautifully.
It is also great for a hundred other recipes, so it earns its space in your cabinet.
4. Sharp Cheddar Cheese Block
Shredding a block of sharp cheddar yourself melts far more smoothly than pre-shredded bags, which are coated in anti-caking starch.
It makes a noticeable difference in how creamy the filling turns out.
This pairs beautifully with the creamy texture found in my Creamy Mashed Potatoes Recipe, if you are a fan of rich potato dishes.
Step-by-Step Instructions: How to Make Potato Pie
1. Prepare the potatoes and onions
- Peel the potatoes and slice them into thin, even rounds, about 1/8 inch thick, using a mandoline slicer or a sharp knife.
- Place the sliced potatoes in a bowl of cold water while you prep the rest of the ingredients, so they do not brown.
- Thinly slice the onion into half moons.
2. Preheat the oven and prep the crust
- Preheat your oven to 375 degrees Fahrenheit.
- Roll out one pie crust and gently press it into the bottom and sides of your 9 inch pie dish, letting the excess hang over the edge.
- Place the lined pie dish in the refrigerator to keep the crust cold while you make the filling.
3. Cook the onions and build the sauce
- Melt the butter in a large skillet over medium heat.
- Add the sliced onions and cook for 8 to 10 minutes, stirring occasionally, until soft and lightly golden.
- Add the minced garlic and cook for 30 more seconds, until fragrant.
- Sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste.
- Slowly pour in the heavy cream and whole milk, whisking as you go to prevent lumps.
- Add the dried thyme, a generous pinch of salt, and black pepper, then simmer for 3 to 4 minutes until the sauce thickens slightly.
- Remove the skillet from the heat.
4. Drain and layer the potatoes
- Drain the potato slices thoroughly and pat them dry with a clean towel.
- Arrange half of the potato slices in the chilled pie crust in an even layer, slightly overlapping the slices.
- Pour half of the cream sauce over the potatoes, then sprinkle with half of the shredded cheddar cheese.
- Repeat with the remaining potato slices, cream sauce, and cheddar cheese.
5. Top and seal the pie
- Roll out the second pie crust and lay it over the filling.
- Trim any excess dough, then fold and crimp the edges to seal the top and bottom crusts together.
- Cut 4 to 5 small slits in the top crust to let steam escape while baking.
- Brush the top crust evenly with the beaten egg wash.
6. Bake the pie
- Place the pie on a baking sheet to catch any drips, then transfer it to the preheated oven.
- Bake for 45 to 50 minutes, until the crust is deep golden brown and you can see the filling bubbling through the slits.
- If the edges start browning too quickly, loosely cover them with foil for the last 15 minutes.
7. Rest and serve
- Remove the pie from the oven and let it rest for at least 15 minutes before slicing.
- This resting time allows the filling to set, so your slices hold together instead of falling apart.
- Garnish with chopped fresh chives just before serving.
I picked up this resting trick while working on my Cheese And Onion Pie Recipe, and it makes a real difference for any creamy savory pie.
Tips for The Best Potato Pie
A few small details separate an average potato pie from a great one.
- Slice the potatoes as thin and even as possible for consistent cooking
- Do not skip drying the potatoes after soaking, or the filling can turn watery
- Keep the pie crust cold until you are ready to fill and bake it
- Use a glass or ceramic dish so you can check that the bottom crust is browning properly
- Let the pie rest fully before cutting, even if it smells irresistible
These same principles come straight from lessons I learned making my Corned Beef And Potato Pie Recipe, where a soggy bottom crust taught me to always dry my potatoes well.
Serving Suggestions
This potato pie is hearty enough to serve as a main dish, but it also shines as a side.
A simple green salad or a bowl of soup rounds out the meal nicely without competing with all that creamy, cheesy filling.
- A crisp green salad with a light vinaigrette
- A cup of Potato Leek Soup for a cozy, potato-forward dinner
- Roasted green beans or steamed broccoli for a pop of color
- A dollop of sour cream and extra chives on top of each slice
- Crusty bread on the side for mopping up any extra sauce
Variations of Potato Pie
Once you have the base recipe down, this potato pie is easy to make your own.
- Add cooked, crumbled bacon between the potato layers for a smoky, salty twist
- Swap the cheddar for gruyere or gouda for a more complex, nutty flavor
- Stir in sautéed mushrooms with the onions for an earthy variation
- Use sweet potatoes in place of half the Yukon Golds for a slightly sweeter filling
- Make it vegetarian-friendly with extra vegetables, similar to my Vegetarian Cottage Pie Recipe
Another favorite way to switch things up: Crockpot Potato Soup Recipe, if you want that same potato and cheese flavor combination in soup form.
Storage and Reheating
This potato pie stores and reheats exceptionally well, which makes it a great make-ahead option.
- Refrigerate leftovers, covered, for up to 4 days
- Reheat individual slices in the oven at 350 degrees Fahrenheit for about 15 minutes, until warmed through
- Avoid microwaving if possible, since it can make the crust soggy
- To freeze, wrap the fully cooled, baked pie tightly in plastic wrap and foil, then freeze for up to 2 months
- Thaw overnight in the refrigerator before reheating in the oven
I learned most of these storage tricks from testing my Mashed Potato Soup Recipe, which taught me just how well potato-based dishes hold up in the fridge and freezer.
Nutritional Facts
Approximate values per slice, based on 8 servings.
- Calories: 420
- Total Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Sodium: 430mg
These figures are estimates and will vary based on the specific brands and quantities you use.
Health Benefits of Key Ingredients
While this is a comfort food dish, several of the ingredients bring genuine nutritional value to the table.
Potatoes are often unfairly labeled as unhealthy, but they are actually a solid source of potassium and vitamin C.
Onions and garlic add antioxidants along with their savory flavor.
- Potatoes: rich in potassium, vitamin C, and fiber, especially when the skins are included in other preparations
- Onions: contain antioxidants and compounds linked to heart health
- Garlic: known for its immune-supporting properties
- Dairy: cheese and cream provide calcium and protein
- Chives: a small but flavorful source of vitamin K
If you enjoy leaning into the potato’s nutritional side, my Air Fryer Baked Potato Recipe is a lighter way to get similar benefits with less added fat.
FAQs About Potato Pie
1. Can I make potato pie ahead of time?
Yes, you can assemble the entire pie up to a day in advance and refrigerate it unbaked.
When you are ready to bake, add about 10 extra minutes to the cooking time since it will be starting from cold.
2. Why is my potato pie watery?
This usually happens when the potato slices are not dried thoroughly after soaking.
Excess moisture from the potatoes releases into the filling as it bakes, so pat the slices dry with a towel before layering them in the crust.
3. Can I use a store-bought pie crust?
Absolutely, a good store-bought crust works perfectly fine and saves a lot of time.
Just make sure to let it sit at room temperature for a few minutes before rolling it out, so it does not crack.
4. What potatoes work best for this recipe?
Yukon Gold potatoes are ideal because they hold their shape while still turning creamy as they cook.
Russet potatoes can work too, though they tend to break down a bit more during baking.
5. Can I freeze potato pie?
Yes, this pie freezes well either baked or unbaked.
Wrap it tightly in plastic wrap and foil, and it will keep in the freezer for up to 2 months.
Read Also: Cajun Potato Soup Recipe
Potato Pie
Ingredients
- 2 refrigerated or homemade pie crusts for a 9 inch pie
- 2 pounds Yukon Gold potatoes about 900g, peeled and thinly sliced
- 1 large yellow onion thinly sliced
- 4 tablespoons unsalted butter 60g
- 2 cloves garlic minced
- 2 tablespoons all purpose flour about 16g
- 1 cup heavy cream 240ml
- 1/2 cup whole milk 120ml
- 2 cups sharp cheddar cheese shredded, about 200g
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 large egg beaten, for the egg wash
- 2 tablespoons chopped fresh chives for garnish
Equipment
- Mandoline slicer for evenly thin potato slices
- Large skillet
- Mixing bowls
- Pastry brush for the egg wash
- Rolling Pin if using homemade dough
- Sharp knife
- Ceramic Pie Dish recommended for even heating
- Cast iron skillet recommended for browning onions
- Baking sheet to catch drips
- Aluminum foil for covering edges (optional)
Method
- Peel and thinly slice potatoes into 1/8 inch rounds, then place in cold water. Thinly slice onion into half moons.
- Preheat oven to 375°F. Line a 9 inch pie dish with one crust and refrigerate.
- Melt butter in a large skillet over medium heat. Cook onions for 8-10 minutes until soft and golden, then add garlic for 30 seconds. Stir in flour for 1 minute, then whisk in heavy cream and milk. Add thyme, salt, and pepper, and simmer 3-4 minutes until thickened. Remove from heat.
- Drain and pat potato slices dry. Layer half the potatoes in the chilled crust, pour half the sauce over them, and sprinkle with half the cheddar. Repeat layers.
- Top with the second crust, trim and crimp the edges to seal, and cut 4-5 slits. Brush with egg wash.
- Place pie on a baking sheet and bake for 45-50 minutes until golden and bubbly. Cover edges with foil if browning too quickly.
- Let rest 15 minutes before slicing. Garnish with fresh chives and serve.
Nutrition
Notes
- Slice potatoes as thin and even as possible (1/8 inch) for consistent cooking. A mandoline slicer makes this quick and easy.
- Do not skip drying the potatoes after soaking, or the filling can turn watery.
- Keep the pie crust cold until ready to fill and bake for the flakiest results.
- Use a glass or ceramic pie dish so you can check that the bottom crust is browning properly.
- Let the pie rest for at least 15 minutes before cutting to allow the filling to set and hold its shape.
- Swap the cheddar for Gruyère, Gouda, or a blend of cheeses for a different flavor profile.
- Add cooked, crumbled bacon, sautéed mushrooms, or sliced ham between the layers for extra flavor.
- Refrigerate leftovers covered for up to 4 days. Reheat slices in a 350°F oven for about 15 minutes to keep the crust crisp.
- To freeze, wrap the fully cooled, baked pie tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- For a vegetarian version, add extra vegetables like sautéed spinach or bell peppers.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This potato pie recipe takes everyday ingredients and turns them into something genuinely special.
It is the kind of dish that fills the kitchen with a warm, buttery smell while it bakes, and it disappears just as fast once it hits the table.
Give it a try this week, and let me know in the comments how your family liked it.
If you make it, snap a photo and share it, I would love to see your potato pie turn out golden and gorgeous too.
Recommended:
- Cottage Pie Recipe
- Creamy Sausage And Potato Soup
- Mashed Potato Casserole
- Sheet Pan Sausage And Potatoes
- Potato Salad Recipe
