Cheesy Potato Pie

Yield:  4 – 6 servings


  • 7-8 Yukon Gold potatoes, scrubbed
  • 2 cups 35% whipping cream
  • 1 teaspoon ground nutmeg
  • Sprinkled sea salt and freshly ground black pepper, to taste
  • 12 oz. grated gruyere cheese, or medium cheddar


  1. Preheat your oven to 350°. Place a 12” cast iron skillet or other large deep heavy sauté pan in the oven to preheat.
  2. Lightly oil a towel or folded paper towel with vegetable oil and evenly rub the hot pan, lightly coating it with oil just before using.
  3. You may also use a standard baking pan lined with parchment paper.
  4. Meanwhile grate the potatoes into a large saucepan, large enough to hold them and the cream. 
  5. Add the cream, nutmeg, salt and pepper and bring the mixture to a simmer. 
  6. This preheating step dramatically speeds up the oven time and evenly heats the potatoes.
  7. Stir in the cheese and then pour into the preheated pan. 
  8. Bake for 45-60 minutes, until the pie has a deep golden brown crust. 
  9. Loosen edges with a paring knife and Invert onto a serving platter while still warm.
  10. Cut into slices and serve with a flourish!