Potato pie those two simple words instantly transport me back to my grandmother’s farmhouse kitchen, where the aroma of buttery, flaky crust mingling with creamy seasoned potatoes filled every corner of the house. I’m Simon, and if you’ve ever struggled to find a satisfying, budget-friendly dinner that pleases everyone at the table, you’re about to discover your new favorite comfort food.
This potato pie recipe delivers layers of thinly sliced potatoes bathed in a rich, savory cream sauce, all encased in a golden, flaky crust that shatters perfectly with each bite. After years of perfecting comfort classics with my incredible team Megan Carter, who helped me achieve the perfect crust texture, Jackson Reed, who taught me the ideal seasoning balance, and Olivia Brooks, who makes every slice look magazine-worthy I’ve created a foolproof version that works every single time.
As someone who’s dedicated my culinary career to making home cooking feel accessible and exciting, I can confidently say this potato pie will become a staple in your recipe rotation. Today, I’m sharing everything you need to know: selecting the best potato varieties, creating that perfect creamy filling, mastering flaky pastry, and avoiding common pitfalls. Whether you’re feeding a hungry family on a Tuesday night or looking for an impressive potluck contribution, this hearty, soul-satisfying pie delivers on every front.
Why This Potato Pie Recipe Works
There’s a reason this potato pie has earned its place as one of the most beloved comfort dishes in my kitchen. Here’s what makes it absolutely irresistible:
- Uses affordable, everyday ingredients that you can find at any grocery store without breaking the bank
- Incredibly versatile – serve as a main course, hearty side dish, or elegant brunch centerpiece
- Prep in just 20 minutes with simple techniques that even beginners can master confidently
- Feeds a crowd effortlessly – one 9-inch pie serves 6-8 people generously
- Perfect make-ahead meal – assemble up to 24 hours in advance and bake when ready
- Customizable flavor profile – add your favorite herbs, cheeses, or vegetables for endless variations
- Freezer-friendly – make multiple pies and freeze for quick future meals
- Naturally vegetarian and easily adaptable for various dietary preferences
Choosing the Right Potatoes for Your Potato Pie
The foundation of an outstanding potato pie starts with selecting the perfect potato variety and understanding how each type performs.
Best Potato Types for This Potato Pie Recipe
For this potato pie, potato selection dramatically impacts the final texture and flavor:
Yukon Gold Potatoes (Most Recommended):
- Best for: Creamy texture with slight buttery flavor
- Why they work: Medium starch content creates perfect balance between firmness and creaminess
- Pro tip: They hold their shape beautifully while becoming tender and don’t turn to mush
Russet Potatoes:
- Best for: Ultra-creamy, fluffy filling with more absorbent texture
- Why they work: High starch content creates a softer, more velvety consistency
- Pro tip: Absorb more cream sauce, resulting in richer overall flavor
Red Potatoes:
- Best for: Firmer texture with distinct potato slices visible after baking
- Why they work: Low starch content means slices stay intact and don’t break down
- Pro tip: Perfect if you prefer a potato pie with more structured, defined layers
Buying Tips for Your Potato Pie
When shopping for potatoes to use in this potato pie, keep these guidelines in mind:
- Look for firm potatoes without soft spots, green discoloration, or excessive sprouting
- Choose similar-sized potatoes so slices are uniform and cook evenly throughout
- Avoid wrinkled or shriveled skin which indicates age and loss of moisture
- Check for smooth, unblemished skin without cuts or dark spots that need extensive trimming
- Buy slightly more than needed – you’ll lose some potato to peeling and trimming
- Organic potatoes have thinner skins that are easier to peel if that’s important to you
Substitutions for This Potato Pie
While traditional potato pie uses standard potatoes, you can adapt it:
- Swap regular potatoes for sweet potatoes creates a sweeter version perfect for fall gatherings
- Use a combination of different potato varieties for complex texture and color contrast
- Try purple potatoes for stunning visual appeal, though flavor remains similar
- Substitute with celery root or parsnips for unique flavor twist (use 50/50 with potatoes)
Ingredients & Prep for This Potato Pie
Potato Prep Essentials for Your Potato Pie
Proper preparation is crucial for a perfect potato pie:
For the Filling:
- 3 pounds potatoes (about 6-8 medium), peeled
- Mandoline or sharp knife for uniform slicing
- Large bowl of cold water (to prevent browning)
- Clean kitchen towels for drying
Preparation Steps:
- Peel potatoes, removing any eyes or blemishes completely
- Slice into uniform 1/8-inch rounds using mandoline for consistency
- Place sliced potatoes immediately in cold water to prevent oxidation
- Drain and pat completely dry before assembling excess water makes pie soggy
Creamy Filling Ingredients for Potato Pie
Create the luscious sauce that makes this potato pie unforgettable:
Cream Sauce Base:
- 2 cups heavy cream (or half-and-half for lighter version)
- 3 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
Cheese Layer:
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/4 cup crumbled feta for tangy contrast
Pastry Essentials for Potato Pie Success
Round out your potato pie with perfect crust:
For Homemade Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tablespoons ice water
For Store-Bought Shortcut:
- 2 packages refrigerated pie crust (for top and bottom)
- 1 egg beaten with 1 tablespoon water (egg wash)
Additional Needs:
- 9-inch deep-dish pie plate
- Parchment paper and pie weights (for blind baking)
- Pastry brush for egg wash
Step-by-Step Cooking Instructions for This Potato Pie
Follow this proven method for the most delicious, perfectly cooked potato pie every single time.
Pre-Cooking Prep for Your Potato Pie
Before you start assembling, proper preparation ensures success with this potato pie:
- Preheat your oven to 375°F – consistent temperature is key for even baking
- Prepare your pie crust – if making from scratch, prepare dough and chill for 30 minutes
- Roll out bottom crust and fit into 9-inch deep-dish pie plate, leaving 1-inch overhang
- Slice potatoes uniformly using mandoline set to 1/8-inch thickness for even cooking
- Soak potato slices in cold water while preparing other ingredients
- Make cream sauce by whisking flour into cream until smooth, then add seasonings
- Grate all cheeses and have them ready for layering
Cooking Method for Your Potato Pie
Master the layering technique for perfect potato pie results:
- Start with bottom crust: Line pie plate with rolled pastry, pressing firmly into corners without stretching
- Create first potato layer: Drain and thoroughly dry potato slices; arrange overlapping circles to cover bottom
- Add cream and cheese: Drizzle 1/3 cup cream sauce over potatoes, sprinkle with 1/3 of cheese mixture
- Repeat layers: Continue alternating potato slices, cream sauce, and cheese until all ingredients are used (about 3-4 layers)
- Pour remaining cream: Ensure cream fills gaps between potato slices for maximum creaminess
- Top with final crust: Roll out remaining dough, place over filling, seal edges by crimping with fork or fingers
- Cut vents: Make 4-5 slits in top crust to allow steam to escape during baking
- Brush with egg wash: Creates beautiful golden-brown, glossy finish
- Bake on lower rack: Place on baking sheet (catches drips) and bake 60-75 minutes
Doneness Check for Your Potato Pie
Perfectly cooked potato pie requires careful monitoring:
- Visual cues: Crust should be deep golden brown, and cream should be bubbling through vents
- Knife test: Insert thin knife through vent potatoes should offer no resistance
- Internal temperature: Center should reach 200°F on instant-read thermometer
- Timing guidelines:
- Standard 9-inch pie: 60-75 minutes
- Deeper dish: add 15-20 minutes
- If crust browns too quickly: tent with aluminum foil after 45 minutes
- Bubbling is essential: If cream isn’t actively bubbling through vents, potatoes aren’t fully cooked
Resting Your Potato Pie
The final critical step for perfect potato pie:
- Remove from oven when knife slides through potatoes easily and cream is bubbling
- Let rest for 15-20 minutes minimum before cutting this allows filling to set properly
- Don’t skip resting time cutting too soon results in soup-like filling that runs everywhere
- Pie continues cooking during rest period as residual heat finishes the process
- Best served warm but not piping hot flavors are more pronounced at moderate temperature
- Can be served room temperature making it perfect for potlucks and picnics
Pro Tips for Perfect Potato Pie
Avoiding Common Potato Pie Mistakes
The biggest challenges with any potato pie are soggy crust and undercooked potatoes:
- Always dry potato slices thoroughly – excess water dilutes cream sauce and creates watery pie
- Don’t rush the baking – undercooked potatoes ruin texture; ensure knife slides through easily
- Use deep-dish pie plate – standard plates don’t hold enough filling and cause overflow
- Blind bake bottom crust 10 minutes – prevents soggy bottom by creating moisture barrier
- Let flour thicken the cream – mixing flour into cream before adding prevents lumpy sauce
- Don’t overfill – leave 1/2 inch space at top for cream expansion during baking
- Cover edges if browning too fast – use foil or pie crust shield to prevent burning
Tool Recommendations for Potato Pie Success
Invest in these items for consistently excellent potato pie results:
- Mandoline slicer – ensures uniform potato slices that cook evenly; worth every penny
- Deep-dish pie plate – 9-inch with 2-inch sides holds generous filling without overflow
- Pastry blender – makes quick work of cutting butter into flour for flaky crust
- Pie weights or dried beans – essential for blind baking to prevent puffing
- Instant-read thermometer – takes guesswork out of doneness checking
- Pie crust shield – protects edges from over-browning during long baking time
Storage & Reheating Your Potato Pie
Maximize the shelf life of your potato pie:
Refrigerator Storage:
- Store cooled pie covered with plastic wrap or foil for up to 4 days
- Individual slices can be stored in airtight containers
- Reheat slices at 350°F for 15-20 minutes until heated through
Freezer Storage:
- Freeze unbaked assembled pie up to 3 months (don’t add egg wash until baking)
- Freeze baked pie up to 2 months wrapped tightly in plastic then foil
- Bake frozen unbaked pie directly from freezer, adding 20-30 minutes to baking time
- Thaw frozen baked pie overnight in refrigerator before reheating
Reheating for Best Results:
- Use oven, not microwave, to maintain crust crispness
- Reheat at 350°F covered with foil for 20-25 minutes
- Remove foil last 5 minutes to crisp top crust
Flavor Variations for This Potato Pie
Customize this potato pie to match any craving or dietary preference.
Herb-Loaded Potato Pie
Elevate your potato pie with fresh herbs:
- Add 2 tablespoons fresh rosemary, finely chopped
- Include 1/4 cup fresh parsley in cream sauce
- Mix in 2 teaspoons fresh sage with cheese layers
- Top with herb butter before final baking
Lighter Potato Pie Version
Healthier adaptation of this potato pie:
- Replace heavy cream with evaporated milk or cashew cream
- Use low-fat cheese or nutritional yeast for dairy-free option
- Reduce cheese quantity by half
- Add extra vegetables like spinach or kale for nutrition boost
Global-Inspired Potato Pie Flavors
| Variation | Key Additions | Flavor Profile |
|---|---|---|
| French-Style | Gruyère cheese, fresh thyme, crème fraîche | Rich, nutty, aromatic |
| Mediterranean | Feta cheese, sun-dried tomatoes, oregano, olives | Tangy, bright, savory |
| Indian-Spiced | Garam masala, turmeric, ginger, cilantro | Warm, complex, exotic |
| Mexican-Inspired | Pepper jack cheese, jalapeños, cumin, cilantro | Spicy, bold, zesty |
| Irish-Style | Sharp cheddar, leeks, cabbage, caraway seeds | Hearty, traditional, comforting |
Serving Suggestions for Your Potato Pie
Elevate your potato pie presentation with these perfect pairings.
Perfect Side Dishes
This potato pie pairs beautifully with:
- Fresh green salads: Mixed greens with vinaigrette cuts through richness perfectly
- Roasted vegetables: Brussels sprouts, green beans, or asparagus add color and nutrition
- Simple proteins: Roasted chicken breast, grilled fish, or seared steak
- Crusty bread: Warm baguette or sourdough for soaking up any extra cream sauce
Sauce and Condiment Pairings
Enhance your potato pie with complementary sauces:
- Sour cream with fresh chives for cooling contrast
- Whole grain mustard for tangy kick
- Caramelized onion chutney for sweet depth
- Fresh herb pesto drizzled over slices
- Garlic aioli for extra richness
Meal Planning Ideas
Transform your potato pie into complete meals:
- Serve as vegetarian main course with hearty salad
- Cut into smaller wedges for elegant appetizer portions
- Pack cold slices for impressive lunch box meals
- Make mini individual pies in muffin tins for portion control
- Serve for brunch alongside eggs and fresh fruit
FAQs About This Potato Pie
Can I use frozen potatoes for this Potato Pie?
Fresh potatoes work best for this potato pie as frozen potatoes release too much water during baking, creating soggy filling. If you must use frozen, thaw completely and press out all excess moisture before using.
How do I prevent my Potato Pie from being watery?
Watery potato pie happens when potatoes aren’t dried properly or cream isn’t thickened enough. Always pat potato slices completely dry, mix flour into cream before adding, and ensure pie bakes until cream is actively bubbling and thickened.
Is this Potato Pie recipe safe for pregnant women?
Yes! This potato pie is completely safe for pregnant women when made with pasteurized dairy products and baked to proper temperature (200°F internal). Ensure all ingredients are fresh and pie is fully cooked through.
Can I make Potato Pie without a top crust?
Absolutely! You can make this potato pie as an open-faced version (similar to gratin). Simply omit top crust, sprinkle extra cheese on final layer, and bake uncovered. Reduce baking time by 10-15 minutes.
Why is my Potato Pie crust soggy on the bottom?
Soggy bottom crust in your potato pie occurs when moisture from filling seeps through. Prevent this by blind baking bottom crust for 10 minutes before adding filling, and ensure potato slices are thoroughly dried.
How far ahead can I prepare Potato Pie?
You can assemble this potato pie completely up to 24 hours ahead and refrigerate unbaked. Add 10-15 minutes to baking time if going straight from refrigerator to oven. Apply egg wash just before baking.
What’s the best way to slice Potato Pie cleanly?
For clean slices of potato pie, let it rest for at least 15-20 minutes after baking. Use a sharp, thin knife dipped in hot water and wiped clean between cuts. A pie server works better than a spatula for lifting slices.
Conclusion
This potato pie has transformed countless weeknight dinners and special occasions for home cooks around the world, and now it’s your turn to experience the magic of this ultimate comfort food. Whether you’re feeding a hungry family, impressing dinner guests, or simply craving something warm and satisfying, this foolproof recipe delivers every single time.
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Potato Pie Recipe 5 Secrets for Perfect Creamy Comfort Food
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic Potato Pie features layers of thinly sliced potatoes bathed in a rich, creamy sauce with cheese, all encased in a flaky, golden pastry crust. Perfect comfort food that serves 6-8 people and works beautifully as a main course or hearty side dish. The combination of tender potatoes, savory cream sauce, and buttery crust creates an irresistible family favorite.
Ingredients
3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
2 cups heavy cream
3 tablespoons all-purpose flour
3 cloves garlic, minced
1 medium onion, finely diced
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons butter
1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
2 packages refrigerated pie crust (or homemade)
1 egg, beaten with 1 tablespoon water for egg wash
For Homemade Crust (optional):
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup cold unsalted butter, cubed
6–8 tablespoons ice water
Instructions
1. Preheat oven to 375°F. Prepare 9-inch deep-dish pie plate.
2. Peel potatoes and slice uniformly to 1/8-inch thickness using mandoline. Place immediately in cold water.
3. In a bowl, whisk together heavy cream, flour, minced garlic, diced onion, thyme, salt, pepper, and nutmeg until smooth.
4. Combine shredded cheddar and Parmesan cheeses in a separate bowl.
5. Roll out bottom pie crust and fit into pie plate, leaving 1-inch overhang.
6. Drain potato slices and pat completely dry with clean kitchen towels.
7. Arrange first layer of overlapping potato slices in bottom of crust.
8. Drizzle 1/3 cup cream mixture over potatoes and sprinkle with 1/3 of cheese mixture.
9. Repeat layering process 2-3 more times until all potatoes, cream, and cheese are used.
10. Pour any remaining cream mixture over top layer, ensuring it fills gaps between potato slices.
11. Roll out top crust and place over filling. Trim excess dough and crimp edges to seal.
12. Cut 4-5 vents in top crust to allow steam to escape.
13. Brush entire top crust with egg wash for golden color.
14. Place pie on baking sheet and bake on lower oven rack for 60-75 minutes.
15. Pie is done when crust is deep golden brown, cream is bubbling through vents, and knife inserted through vent slides through potatoes easily.
16. If crust browns too quickly, tent with aluminum foil.
17. Remove from oven and let rest 15-20 minutes before slicing to allow filling to set.
18. Slice with sharp knife and serve warm.
Notes
Always use a mandoline for uniform potato slices – this ensures even cooking throughout the pie.
Pat potato slices completely dry after soaking to prevent watery filling.
Use deep-dish pie plate (2-inch sides) to accommodate generous filling without overflow.
For extra insurance against soggy bottom crust, blind bake bottom crust for 10 minutes before adding filling.
Don’t skip the resting time – cutting too soon results in runny filling.
Pie can be assembled up to 24 hours ahead and refrigerated unbaked. Add 10-15 minutes to baking time if baking cold.
Freeze unbaked pie up to 3 months. Bake directly from frozen, adding 20-30 minutes to baking time.
Leftover pie keeps refrigerated for 4 days. Reheat individual slices at 350°F for 15-20 minutes.
For dairy-free version, substitute coconut cream or cashew cream for heavy cream and use nutritional yeast instead of cheese.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 425
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg
Keywords: potato pie, savory pie, comfort food, potato casserole, vegetarian main dish