Indulge in this comforting, hearty recipe for Cheesy Potato and Onion Pie with a rich homemade gravy. Perfect for family dinners, special occasions, or a cozy night in, this recipe combines buttery puff pastry, layers of creamy potatoes, caramelized onions, and gooey cheese for a truly satisfying meal.
Why You’ll Love This Recipe
- Easy-to-follow steps for home cooks of all levels.
- Customizable ingredients for personal preferences.
- Perfect for meal prep—make ahead and reheat when needed.
- Budget-friendly comfort food made with simple pantry staples.
Let’s dive into this mouthwatering potato pie recipe and learn how to create a dish that your family and guests will rave about.
Ingredients
For the Pie:
- 1 package of puff pastry (pre-made or homemade)
- 2 large potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1 cup shredded cheddar cheese (or cheese of your choice)
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional, for added depth)
For the Homemade Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef or vegetable broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Step-by-Step Instructions
1. Prepare the Puff Pastry
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- Roll out the puff pastry to fit the pie dish. Gently press it into the dish, leaving an overhang for sealing later.
- Prick the base with a fork to prevent puffing. Set aside.
2. Prepare the Filling
Sauté the Onions:
- Heat 2 tablespoons of unsalted butter in a skillet over medium heat.
- Add the thinly sliced onions and cook until caramelized (golden brown), about 10-12 minutes. Stir occasionally to avoid burning.
- Season with a pinch of salt and set aside.
Slice and Parboil Potatoes:
- Thinly slice the potatoes using a mandoline or sharp knife for even cooking.
- Parboil the slices in salted boiling water for 5-7 minutes, until slightly tender but not fully cooked.
- Drain and set aside to cool.
3. Assemble the Pie
- Layer half of the parboiled potatoes on the puff pastry base.
- Sprinkle with a pinch of salt, pepper, and a dash of nutmeg for flavor.
- Add half of the caramelized onions and a generous sprinkle of shredded cheese.
- Repeat the layers: potatoes, seasonings, onions, and cheese.
- Drizzle 1/2 cup of heavy cream evenly over the top layer.
- Fold the puff pastry edges over the filling and use another piece of pastry to cover the pie completely, sealing the edges with a fork or your fingers.
- Cut a few slits in the top crust to allow steam to escape.
4. Bake the Pie
- Brush the top of the pastry with an egg wash (1 beaten egg with a splash of water or milk) for a golden finish.
- Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and flaky.
- Remove from the oven and let cool for 10 minutes before slicing.
Prepare the Homemade Gravy
Make a Roux:
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Add the flour and whisk continuously for 1-2 minutes until the mixture is golden and smooth.
Add the Broth:
- Gradually pour in 2 cups of broth while whisking to avoid lumps.
- Stir in Worcestershire sauce, onion powder, garlic powder, and a pinch of salt and pepper.
- Simmer for 5-7 minutes until the gravy thickens to your desired consistency.
- Taste and adjust seasoning if needed.
Serve and Enjoy
- Slice the pie into wedges and serve with a generous drizzle of the homemade gravy.
- Pair with a crisp green salad, steamed vegetables, or roasted asparagus for a complete meal.
Pro Tips for Success
- Customize the filling: Add cooked bacon, diced ham, or sautéed mushrooms for an extra layer of flavor.
- Use fresh herbs: Sprinkle chopped rosemary, thyme, or parsley into the layers for a herby twist.
- Prevent soggy bottoms: Pre-bake the puff pastry base for 10 minutes if you prefer a crisper crust.
- Make it vegetarian: Substitute vegetable broth for the gravy and use your favorite plant-based cheese.
Storage and Reheating
- Refrigeration: Store leftover pie in an airtight container for up to 3 days.
- Freezing: Wrap individual slices in foil and freeze for up to 1 month. Thaw in the refrigerator before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes to maintain the pastry’s crispness.
Why This Recipe Works
This Cheesy Potato and Onion Pie strikes the perfect balance of textures and flavors. The flaky puff pastry encases creamy potatoes, sweet caramelized onions, and gooey cheese, while the homemade gravy ties everything together with savory depth. It’s a timeless dish that brings people together over its comforting goodness.
FAQs
Can I make this pie ahead of time?
Yes! Assemble the pie up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes before putting it in the oven.
What other cheeses work well in this recipe?
Gruyère, mozzarella, or a mix of Parmesan and Fontina would complement the potatoes beautifully.
How do I ensure the gravy isn’t lumpy?
Whisk constantly while adding the broth to the roux. If lumps form, use an immersion blender to smooth it out.
This Hearty Cheesy Potato and Onion Pie with Homemade Gravy is a show-stopping dish perfect for any occasion. Its indulgent flavors and simple preparation make it a go-to recipe for home cooks everywhere. Whether you’re entertaining guests or feeding your family, this recipe is sure to impress and become a favorite in your kitchen.