Melty cheese & potato pie

Melty cheese & potato pie

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(14 ratings)

Prep: 40 mins Cook: 35 mins

More effort

Serves 8 - 10

Drawing from the apres-ski classic tartiflette, this indulgent pie transforms into a cheesy fondue with creamy sliced potatoes and crisp puff pastry 

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal555
  • fat38g
  • saturates17g
  • carbs38g
  • sugars2g
  • fibre3g
  • protein12g
  • salt1.2g
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  • 750g floury potatoes (such as King Edwards), sliced



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

  • 100ml crème fraîche
  • pinch of freshly grated nutmeg
  • plain flour, for dusting
  • 2 x 375g blocks of all-butter puff pastry
  • 250g round camembert (or vegetarian alternative)
  • 1 egg, beaten



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

For the salad

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 100ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g chicory (I used red and white for colour contrast), leaves separated



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…


  1. Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of cold water, bring up to the boil and cook for 2 mins. Drain well, tip back into the saucepan and mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.

  2. Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray. Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.

  3. Roll the remaining pastry out to a circle about 30cm wide, dusting with more flour if needed. Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round. A tight seal is important to stop the cheese escaping.

  4. Brush all over with egg and lightly score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins until golden brown and puffed up. As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.

  5. Meanwhile, whisk the shallot, mustard, vinegar and oil together. Place the chicory in a bowl and toss with the dressing. Serve the pie cut into oozy wedges, with the salad on the side.

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Comments, questions and tips

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5th Mar, 2018
I think there is a typo in the instructions above - it says to cook the potatoes for 2 mins - from my experience I've always had to cook potatoes for a minimum of 20 mins if not longer depending on their size and variety.
TDSmith's picture
29th Jun, 2019
No, it is two (2) minutes - if the potatoes are sliced thinly enough, I've found them to be just right after they've been brought to the boil in the water and simmered for two minutes. If cooked for much longer, the slices would become too soft to handle.
5th Nov, 2017
I made this tonight. It was good. Make sure you slice the potatoes pretty thinly - a few were a little hard after cooking but most were nice and soft. The melted cheese was lovely. Certainly something different.
5th Mar, 2018
I think the potatoes should be cooked for 20 mins (not 2) hence them being hard.
11th Oct, 2019
use a mandolin to slice the potatoes. it's 2 minutes from boiling, meaning they will have been cooking for actually longer. if you boil sliced potatoes for 20 mins, you'd end up with mash i think you've misunderstood the instructions. the potatoes will also continue to cook in the oven.
Right Now PT's picture
Right Now PT
15th Mar, 2018
This might be a silly question but do I need to cut the outside of the Camembert off before putting it in the pie? Or should that melt okay when in the pie?
goodfoodteam's picture
30th Jun, 2019
Thanks for your question. It's fine to use the camembert with the rind still on. The rind is soft and edible.
goodfoodteam's picture
19th Mar, 2018
Thanks for your question. No you don't need to cut off the rind. It will soften but not melt and is completely edible.
TDSmith's picture
29th Jun, 2019
However, I've found that it's not a bad idea to stab the rind around the side a few times with a sharp knife, as this allows the cheese to spread more easily out of the rind right to the edge of the tartiflette.
27th Nov, 2019
Two minutes cooking thinly sliced potatoes is fine. Mine were for 2 mins but I cut them too thickly and they had a bite to them (which still worked nicely). To cut through the cheese a bit, we added pre-fried bacon and onion to the pie, and laid cut Camembert across the top of the potatoes rather than having a glut of cheese in the middle -- maybe not the same but it worked.
26th Nov, 2017
This was a lovely pie! I made a red onion chutney which I spread on the bottom layer of pastry under the pastry and cheese and then added the rest on top before adding the top pastry. I didn't make the salad either and instead served with roasted veggies. The melty cheese is great!
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