Cheesy Dauphinoise Pie Recipe
Introduction
This Cheesy Dauphinoise Pie is a comforting twist on classic dauphinoise potatoes, wrapped in crisp shortcrust pastry and baked to golden perfection. Melty cheese combined with creamy potatoes makes this dish a satisfying meal that’s perfect for family dinners or casual gatherings.
Ingredients
- Butter, for the dish
- About 900g potatoes, peeled and sliced slightly thicker than a £1 coin
- 100ml crème fraîche
- Grating of nutmeg
- 200g cheese (any type you have; vegetarian if needed), diced, grated, or crumbled
- 500g shortcrust pastry (shop-bought or homemade)
- 1 egg, beaten, to glaze
- Bitter leaf salad or cooked greens, wholegrain mustard, and pickles, to serve (optional)
Instructions
- Step 1: Place the sliced potatoes in a pan and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for 4–5 minutes until just tender when tested with a knife. Drain well.
- Step 2: Return the drained potatoes to the dry pan. Stir in the crème fraîche and a grating of nutmeg. Fold in the cheese until evenly distributed throughout the mixture.
- Step 3: Butter a 20cm pie dish or shallow cake tin. Halve the pastry and roll each half into circles large enough to line and cover the tin, with some excess.
- Step 4: Line the tin with one pastry circle, allowing the excess to hang over the edges. Spoon the potato filling into the lined tin.
- Step 5: Brush the exposed pastry edges with beaten egg. Cover with the second pastry circle, pressing the edges together. Trim the edges, leaving a slight overhang, then roll it back and crimp to seal. Decorate with any offcuts if desired.
- Step 6: Chill the assembled pie for up to two days or freeze for up to three months if not baking immediately.
- Step 7: Preheat the oven to 190°C (170°C fan)/gas mark 5. Brush the top of the pie with the remaining beaten egg.
- Step 8: Bake for 40–45 minutes until the pastry is deep golden and crisp. Let the pie stand for 10 minutes before turning out.
- Step 9: Cut into wedges and serve warm with bitter leaf salad or cooked greens, wholegrain mustard, and pickles, if you like.
Tips & Variations
- Use a mix of cheeses like cheddar, gruyère, or mozzarella for a richer flavor.
- If you want a vegetarian option, make sure to use vegetarian cheese and check the pastry ingredients.
- For extra flavor, add finely chopped herbs such as thyme or rosemary to the potato mixture.
- Allow the pastry to chill well before rolling to prevent shrinking during baking.
Storage
Store any leftover pie covered in the refrigerator for up to 2 days. Reheat in an oven at 180°C (160°C fan) until warmed through and the pastry is crisp again. You can freeze the unbaked pie for up to 3 months; thaw overnight in the fridge before baking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Absolutely. Cheeses like cheddar, gruyère, or mozzarella work well. Choose whatever you have on hand or prefer, including vegetarian-friendly options.
Do I need to parboil the potatoes?
Yes, parboiling the potatoes until just tender helps to ensure they cook evenly inside the pie without becoming mushy or undercooked.
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Cheesy Dauphinoise Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: Serves 4-6 1x
- Diet: Vegetarian
Description
A comforting Cheesy Dauphinoise Pie featuring tender, nutmeg-infused potatoes and melted cheese encased in a golden, crisp shortcrust pastry. Perfect for a hearty meal, served with bitter leaf salad or cooked greens, wholegrain mustard, and pickles for added zest.
Ingredients
Filling
- about 900g potatoes, peeled and sliced slightly thicker than a £1 coin
- 100ml crème fraîche
- Grating of nutmeg
- 200g cheese (any type you have; vegetarian if needed), diced, grated, or crumbled
Pastry
- 500g shortcrust pastry (shop-bought or homemade)
- Butter, for greasing the dish
- 1 egg, beaten, to glaze
To Serve (Optional)
- Bitter leaf salad or cooked greens
- Wholegrain mustard
- Pickles
Instructions
- Prepare the potatoes: Place the peeled and sliced potatoes in a pan, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 4-5 minutes until just tender when pierced with a knife. Drain the potatoes thoroughly.
- Mix the filling: Return the drained potatoes to the dry pan. Stir in the crème fraîche and a grating of nutmeg. Fold in the cheese evenly to distribute throughout the potatoes.
- Prepare the pie dish and pastry: Butter a 20cm pie dish or shallow cake tin. Halve the pastry and roll each piece into circles large enough to line and cover the tin. Line the tin with one pastry circle, leaving the excess hanging over the edge.
- Assemble the pie: Spoon the potato and cheese filling into the lined tin. Brush the pastry edge with some beaten egg. Lay the second pastry circle on top, press edges together, trim with a slight overhang, then roll back and crimp to seal. Optionally, decorate with pastry offcuts.
- Chill or freeze: The assembled pie can be refrigerated for up to two days or frozen for up to three months if not baking immediately.
- Bake the pie: Preheat the oven to 190°C (170°C fan) or gas mark 5. Brush the pie surface with the remaining beaten egg. Bake for 40-45 minutes until the pastry is deep golden and crisp.
- Rest and serve: Let the pie stand for 10 minutes before turning it out. Cut into wedges and serve with bitter leaf salad or cooked greens, wholegrain mustard, and pickles if desired.
Notes
- You can use any cheese available, adapt for vegetarians by choosing vegetarian cheese.
- Ensure potatoes are just tender and not fully cooked to maintain good texture inside the pie.
- Prepping the pie in advance and chilling helps the flavors meld and pastry stay crisp.
- This pie freezes well; thaw completely before baking.
- Serve with fresh greens, mustard, and pickles to balance the richness of the pie.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
Keywords: Cheesy Dauphinoise, Potato Pie, Shortcrust Pastry, Comfort Food, Vegetarian Pie, Nutmeg, Crème Fraîche, Cheese Pie
