Introducing a simple Cheese and Potato Pie — the ultimate comfort food. With only about 10 minutes of prep time, it’s an ideal choice for a quick weeknight dinner. Naturally gluten-free and easily adapted to be vegan, this pie delivers creamy, cheesy warmth in every bite.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Cheese and Potato Pie
- Substitutions
- Variations
- How to make Cheese and Potato Pie
- Leftovers
- Recipe FAQs
- More Potato recipes
- You might also like
- Rate it…
- Cheese and Potato Pie Recipe
Why this recipe works
This cheese, onion, and potato pie is a classic for a reason. It works equally well as a main course or a hearty side. The mashed potatoes are creamy and cheesy, while caramelised onions add depth and sweetness. Best of all, the recipe is straightforward and doesn’t require making pastry or using puff pastry—just fluffy, seasoned potatoes layered with cheese.
Ingredients to make Cheese and Potato Pie
- White potatoes – Choose floury varieties for the best mash (e.g., russet or Yukon Gold).
- Olive oil – For gently frying the onions.
- Onion – Thinly sliced for sweet, savoury caramelised flavour.
- Dried thyme – Adds a subtle, peppery herb note.
- Butter – Use dairy-free or regular butter to create a silky mash.
- Dijon mustard – A spoonful brightens and sharpens the potato filling.
- Cream cheese – Helps thicken and enrich the mash; dairy-free options work well.
- Salt and pepper – To taste.
- Grated mild cheddar cheese – Fold some into the mash and reserve extra for the top; dairy-free cheddar is a fine substitute.
See the recipe card below for precise quantities and full details.
Substitutions
- Potatoes: Russet or Yukon Gold are excellent alternatives to white potatoes.
- Onion: Substitute with leeks for a milder, sweeter flavour.
- Thyme: Swap for rosemary, oregano, or your preferred herb if you like.
Variations
- Spicy: Add red chilli flakes or diced fresh chilli to the mash.
- Deluxe: Top with crispy bacon bits, toasted breadcrumbs, or chopped spring onions.
- Kid friendly: Increase the cheese for a milder, creamier result children usually enjoy.
How to make Cheese and Potato Pie
Step 1: Scrub and boil the potatoes in salted water until fork tender, about 20 minutes.
Step 2: While the potatoes cook, thinly slice the onion into half moons.
Step 3: Heat olive oil in a small saucepan and add the onions. Cook on medium until soft, then reduce heat and cook slowly until caramelised (around 20 minutes total), seasoning with salt as needed.
Step 4: Stir in the dried thyme during the final minutes of cooking so the flavour remains fresh.
Step 5: Drain the potatoes, peel when cool enough to handle, and place in a bowl. Add butter and cream cheese, then mash until almost smooth. Add a splash of milk if needed to reach your preferred consistency.
Step 6: Stir in the mustard and about one cup of grated cheddar (or dairy-free alternative).
Step 7: Fold the caramelised onions into the potato mixture. Preheat the oven to 205°C (400°F).
Step 8: Spoon the mixture into a pie or baking dish, top with the remaining grated cheese, and bake for about 20 minutes until golden and bubbling. Serve with a fresh salad or steamed peas.
Hint: A crisp green salad or steamed peas make a great accompaniment to this pie.
Leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or oven. You can also freeze portions for up to three months—defrost in the fridge before reheating.
Recipe FAQs
Mild cheddar is my go-to in a potato pie, but sharp cheddar or parmesan also work well for extra flavour.
Thyme is a classic choice here, but rosemary, sage, chives, parsley, tarragon or oregano are all excellent options depending on your taste.
More Potato recipes
- Hasselback Potatoes
- Hearty Potato Stew
- Loaded Potato Skins
- Parmentier Potatoes
- Potato Cakes
- Potato Rosti
- Potato Waffles
- Smashed Potatoes
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Rate it…
If you try this Cheese and Potato Pie, please leave a star rating and a comment to let me know how it turned out. Your feedback helps me improve recipes and inspires others to give them a go.
Cheese and Potato Pie
Ingredients
- 680 g white potatoes
- 1½ tbsp olive oil
- 1 large onion
- 1 tsp dried thyme
- 85 g butter, I used dairy free
- 1 tbsp dijon mustard
- 3 tbsp cream cheese, I used dairy free
- Salt and pepper, to taste
- 180 g grated mild cheddar cheese, I used dairy free
Instructions
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Boil scrubbed potatoes in salted water until fork tender, about 20 minutes.
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Thinly slice the onion into half moons.
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Heat olive oil and cook the onions until soft, then reduce heat and continue until caramelised (about 20 minutes total), seasoning with salt.
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Add thyme to the onions in the last few minutes of cooking.
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Drain and peel the potatoes when cool enough to handle. Mash with butter and cream cheese until nearly smooth; add a splash of milk if needed.
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Stir in mustard and one cup of grated cheddar cheese.
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Fold through the caramelised onions and preheat the oven to 205°C (400°F).
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Transfer the mixture to a baking dish, top with remaining cheese, and bake for 20 minutes. Serve with salad or steamed peas.
Notes
Substitutions & Variations: See the substitutions and variations section earlier in the article.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat in the microwave or oven.
To Freeze: Freeze in an airtight container for up to three months. Defrost in the fridge before reheating.
Tip 1: Add layers of tomato sauce and beef to make it more like a shepherd’s pie.
Tip 2:Spoon the mixture into muffin tins for mini potato pies.
Tip 3:Add cooked beef, sausages, pork, chicken, or tofu for a heartier version.