Deep-dish cheese, onion & potato pie

Deep-dish cheese, onion & potato pie

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(33 ratings)

Prep: 40 mins Cook: 1 hr, 30 mins Plus resting


Serves 6
Vegetarian comfort food for cold winter evenings - great for lunch the next day, too

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal820
  • fat52g
  • saturates26g
  • carbs73g
  • sugars5g
  • fibre4g
  • protein20g
  • salt1.53g
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  • 200g strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 200ml tub crème fraîche
  • 500g shortcrust pastry
  • 1kg floury potatoes, thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bunch spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small pinch grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • large pinch paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.

  2. Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.

  3. Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.

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Comments, questions and tips

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21st Nov, 2011
Great pie...real comfort food. I probably used a slightly smaller pie dish than was suggested, I didn't measure it, it was just a regular old pyrex pie plate. I just couldn't stuff all the ingredients into it, so had some potato and onion left over. But, hey ho, they were great fried for brunch next day with a couple of eggs!
poshpause's picture
23rd Oct, 2011
I have a few recommendations for this recipe - the first being "never make this for a husband who hates potato, even though he cheerily announces "I love Cheese & Potato Pie!", it just won't work". The second being "if you're stuck for time, make something else" and the last being "let the pie rest until the moisture from the creme fraiche has disappeared".
13th Sep, 2011
Like others I par boiled potato slices. Also made for my neighbour, best pie he's ever tasted, his words.
20th Jun, 2011
I wish I had followed the suggestions from previous raters. I had plenty of time so thought it would be cooked through as I left it an extra 30 mins in the oven but the potatoes were still not cooked - very disappointing - will try again but have to pre- boil first.
30th May, 2011
Have just made this but cheated a bit - cut the potatoes into small dice and par-boil to soften, also sweated the onions for five mins. When the potatoes and onions are cold, just mix everything together in a large bowl and then pile it into the pastry. Much quicker and easier and still tastes great!
4th May, 2011
We really enjoyed this pie, I only had a smaller pie dish so I reduced the quantities and it worked v well. Next time I will add extra cheese. I also parboiled the potato slices for 2 mins.
13th Feb, 2011
love the ingredients however did not rate this pie not discusting but not great sorry.
falesia's picture
6th Jan, 2011
Doing my usual stunt of not reading the recipe properly, I grated all the cheese and mixed it with the "creme fraiche" - i.e., some cottage cheese and yoghurt as I needed to use both up - in one go. But it still worked brilliantly. I might sprinkle some raw garlic slivers in it next tmie. For people having trouble with the potatoes not cooking, invest in a mandoline. It's quicker than using a knife and you can make the slices a uniform thickness, down to literally transparently thin. I found one in a charity shop a few years ago and it's one of my favourite ktichen gadgets now.
4th Jan, 2011
13th Dec, 2010
Agree with other reviewers about the slightly undercooked potatoes, but still deeply delicious oinion and cheese flavours, like a posh cheese and onion pasty! I served this with shredded cabbage.


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