Deep-dish cheese, onion & potato pie

Deep-dish cheese, onion & potato pie

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(39 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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6th Jan, 2020
Delicious! Made this recipe yesterday, took around 30 mins to prep everything, then 1hr 30mins in the oven and it's done! Didn't need to boil the potatoes prior to baking, and used a mixture of medium and strong cheddar which worked great. Skipped the nutmeg seasoning, still tasted great :)'s picture
9th Jul, 2019
Takes time but well worth the effort.
Jessica Howard's picture
Jessica Howard
29th Apr, 2018
Delicious! Easy to make, great for a Sunday dinner.
28th Sep, 2017
I tried this recipe yesterday. There was a lot of preparation involved but at least there's plenty leftover for today. I sliced the potatoes thinly using a mandolin and they cooked fine but the overall result disappointed me slightly...If I give this recipe another go, I will saute the onions and maybe thinly slice the cheddar as well and layer it. Not entirely convinced it's worth all that trouble though.
28th Feb, 2016
This is often made on a sunday for tea after a roast at lunch with the intention of using leftovers for kids packed lunches. I also sometimes layer with cooked ham too. Great either way
24th Oct, 2013
I have no idea why, but this recipe was a monumental flop for me, I followed the recipe to the letter but the potatoes were under cooked, I think the cheddar I used was probably too strong and it over powered the whole dish, a milder cheddar would have been better.
8th Jul, 2013
Made this for our tea this evening & followed the advice of previous posters to par boil the potatoes & soften the onions other than that I followed the recipe exact, was lovely & enjoyed by all. There is half left over so I'm going to freeze it for another day.
8th Mar, 2013
I found this a bit bland and dry. I pre-cooked the potatoes which was definitely needed. I won't be making this again....
9th Nov, 2012
Made this tonight for supper, mixed in some Dijon mustard with the grated cheese and creme fraiche , never used nutmeg or paprika I used cayenne pepper instead for a little kick... I also par boiled the sliced potatoes for 5 minutes and drained well, the end result was absolutely FANTASTIC !!
27th Dec, 2011
I made this for Christmas day supper as an antidote to all that meat. I didn't have a pie dish so used a medium sized sponge tin which worked fine. I parboiled the potatoes for about 2mins and softened the onion too as per other readers comments and they were done perfectly. My only negative was that the creme fraiche was so thick with cheese it was difficult to spread - next time I would either use more cream or perhaps sandwich the cheese between two thinner layers of the cream. I'd also use much more seasoning and nutmeg when not sharing this with my 10 and 12 yea old nieces but as it was, it went down a storm with everyone.


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