Introducing my simple Cheese and Potato Pie recipe — the ultimate comfort food. This dish takes only about 10 minutes of prep time, making it ideal for a busy weeknight. It’s naturally gluten-free and can easily be made vegan by using dairy-free alternatives.
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
A classic cheese, onion, and potato pie is comforting, versatile and satisfying. It works well as a main course or a hearty side. The creamy mashed potatoes combine with melted cheese and caramelised onions to create a warm, comforting bake that’s perfect on cooler evenings.
One of the best things about this version is how straightforward it is. There’s no need to make pastry—this recipe focuses on a rich mashed potato topping mixed with cheese and onions, then baked until golden.
Ingredients to make Cheese and Potato Pie
- White Potatoes – Floury varieties make the best mash.
- Olive Oil – For cooking the onions.
- Onion – Adds a sweet, savoury base.
- Dried Thyme – A subtle peppery herb that complements the dish.
- Butter – Dairy-free or regular to enrich the mash.
- Dijon Mustard – Adds sharpness and depth.
- Cream Cheese – Use dairy-free if preferred; it helps make the potatoes creamy.
- Salt and Pepper – To season.
- Grated Mild Cheddar Cheese – Mix into the mash and sprinkle on top; dairy-free cheddar works too.
See the recipe card below for exact quantities.
Substitutions
- Potatoes: Russet or Yukon Gold can be used instead of white potatoes.
- Onion: Leeks are a great swap if you prefer a milder flavour.
- Herbs: Swap thyme for rosemary, oregano, or your favourite dried herb.
Variations
- Spicy: Add chilli flakes or chopped fresh chilli to the potato mix.
- Deluxe: Top with crispy bacon, breadcrumbs, or spring onions before baking.
- Kid-friendly: Add extra cheese for a more familiar flavour kids love.
How to make Cheese and Potato Pie
Step 1: Scrub the potatoes, place them in a pot of cold water and bring to the boil. Cook until fork-tender, about 20 minutes depending on size.
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 sliced onions. Cook on medium until soft, then reduce the heat and continue to cook slowly until caramelised, about 20 minutes total. Season with salt to taste.
Step 4: Stir in the dried thyme during the last few minutes of cooking the onions.
Step 5: Drain the boiled potatoes and, when cool enough to handle, peel and place them in a bowl. Add butter and cream cheese, then mash until nearly smooth. Add a splash of milk if needed to reach the desired consistency.
Step 6: Mix in about 1 cup of grated cheddar (or dairy-free alternative) and the Dijon mustard, stirring well to combine.
Step 7: Fold the caramelised onions into the mashed potato mixture. Preheat the oven to 205°C (400°F).
Step 8: Transfer the mixture to a pie dish or baking dish, top with the remaining cheese and bake for 20 minutes until golden and bubbling. Serve with a fresh salad or steamed peas.
Hint: Serve with a crisp salad or steamed green vegetables to balance the richness.
Leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or oven. This pie also freezes well for up to three months—defrost in the fridge before reheating.
Recipe FAQs
Mild cheddar is my favourite for potato pie, but sharp cheddar or parmesan also work well for extra flavour.
Thyme is a simple, classic choice. Other good options include rosemary, sage, chives, parsley, tarragon or oregano.
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…
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Cheese and Potato Pie
Ingredients
- 680 g white potatoes
- 1½ tbsp olive oil
- 1 large onion
- 1 tsp dried thyme
- 85 g butter
- 1 tbsp dijon mustard
- 3 tbsp cream cheese
- Salt and pepper, to taste
- 180 g grated mild cheddar cheese
Instructions
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Boil the scrubbed potatoes in salted water until fork-tender, about 20 minutes.
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Thinly slice the onion into half moons while the potatoes cook.
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Heat olive oil in a saucepan, add the onions and cook until soft, then reduce heat and continue until caramelised, seasoning with salt as you go (about 20 minutes total).
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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. Place in a bowl with butter and cream cheese and mash until nearly smooth, adding a splash of milk if needed.
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Stir in the grated cheddar and Dijon mustard until evenly combined.
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Fold the caramelised onions into the potato mixture and preheat the oven to 205°C (400°F).
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Transfer to a baking dish, top with extra cheese and bake for 20 minutes until golden. Serve with salad or steamed peas.
Notes
Substitutions & Variations: See the sections above for options.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat as needed.
To Freeze: Freeze for up to three months in an airtight container. Defrost in the fridge before reheating.
Tip 1: Add a layer of tomato sauce and cooked beef to make a shepherd’s-pie-style bake.
Tip 2: Spoon the mixture into muffin tins for individual mini pies.
Tip 3: Add cooked meats like bacon or sausage if you’re not keeping it vegetarian; tofu works as a protein option for vegans.