Deep-dish cheese, onion & potato pie

Deep-dish cheese, onion & potato pie

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Nov, 2010
Just lovely! Copied the recipe but followed the advice of others and par boiled the potatoes and I was really really pleased with results.
27th Sep, 2010
Love, love, love this. It was even better than I thought it would be. I will most definitely make again.
17th Sep, 2010
Really nice pie, it was great fun to make though it took me closer to two and a half hours to make. I boiled the potatoes first as well like some of the other users suggested and I think it's a good thing I did as they were just right with still plenty of bite to them. I didn't want it to be too oniony so I only used spring onions and it was fab. The cheese I used was half cheddar, half gruyere. Would definitely make again, maybe with leek and bacon next time!
16th Sep, 2010
Didnt have any creme fraiche in the shop so I used 100g double cream & 100g herby cream cheese instead & it worked fine..also I didnt par-boil my potatoes as I thought Id sliced them thinly enough (obviously not!) & it ended up taking an extra half an hr (2hrs in total) It was gorgeous tho, & went down a storm with everyone at the dinner table (even my super-fussy 11yr old!)
2nd Jul, 2010
Really enjoyed this. Made most often of all the good food recipes.
21st Jun, 2010
Umm, I made this last night for dinner delicious went down a treat and then had seconds. I par boiled the potatoes first like someone here suggested. I will definately make this one again.
16th May, 2010
Just popped my pie into the oven now!!! Really easy to make, and i boiled the potatoes for a couple of minutes first as others have recommended, i also used philadelphia instead of creme fraiche as that's what i happened to have in the fridge!! Made my own pastry too, so it was quite time consuming, but i think it makes all the difference!!! I have my own bar in Spain, and i'm going to introduce our spanish chef to a bit of good old british cuisine!! I'm sure he's going to love it!!! I'll let you know the verdict!!!
25th Apr, 2010
This is perfect. I copied the recipe, except I used double cream instead of creme fraiche and it came out beautifully I will be making this again soon.
28th Sep, 2009
I parboiled the potato slices and softened the onions after reading the comments. I will definitely be making this pie again, it was fabulous.
25th Sep, 2009
cooked longer than it said but potato still undercooked will parboil next time


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.