Potato Pie

iamwinfred

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.

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Prep Time 25

Cook Time 50

Total Time 1 15

Course Main Course

Cuisine American

Servings slices

Calories 420 kcal

Equipment

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
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)

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

Instructions

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.

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.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 36gProtein: 10gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 430mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 25mgCalcium: 18mgIron: 8mg

Keyword cheesy potato casserole, comfort food, homemade pie, potato pie, savory pie