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