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Introducing my simple Cheese and Potato Pie recipe which is the ultimate comfort food! It’s a proper retro classic, just like the cheese and onion pie from school dinners, but even easier as there’s no pastry. This recipe only takes about 10 minutes of prep time, making it a great weeknight dinner. It is naturally gluten-free and easily made vegan. If you love a mash-topped pie, my hearty Vegan Shepherd’s Pie is another family favourite.
Cheese and Potato Pie at a Glance
James’s tipScoop servings into muffin tins for mini potato pies, or serve it with a fresh salad or steamed peas on the side.
Key ingredients
- White potatoes
- Cream cheese
- Grated mild cheddar cheese
- Onion
- Dried thyme
- Butter
Why you’ll love it
- Pure comfort food with no pastry to make.
- Only 10 minutes of hands-on prep.
- Works as a cosy dinner or as a side.
Quick summary
This cheese and potato pie mixes creamy mash with caramelised onions, thyme, Dijon mustard and mild cheddar, then bakes it under a golden cheesy top, with no pastry needed. It serves 4, takes 10 minutes of prep, and is naturally gluten free and easily made vegan with dairy-free butter, cream cheese and cheddar.
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Why this recipe works
I am such a fan of a good cheese, onion, and potato pie! It is great as the main dish or as a side dish. The warm, creamy cheesy mashed potato bake is perfect for warming up on those cooler nights. If you love creamy potatoes, you have to try my Vegan Dauphinoise Potatoes too.
One of the best parts of this cheese, potato, and onion pie recipe is how simple it is! You don’t need to make your own dough or even get a puff pastry because this recipe doesn’t call for it!
Ingredients to make Cheese and Potato Pie
- White Potatoes – The more floury potatoes, like Maris Piper or King Edward, make for the best mashing. They also give you the crispiest Rosemary Roast Potatoes.
- Olive Oil – is used to cook up the onions.
- Onion – Adds a great sweet, yet savoury flavour.
- Dried Thyme – is slightly peppery and the perfect match for this dish.
- Butter – I use dairy-free, but any butter will do a great job of creaming up these potatoes.
- Dijon Mustard – is sharp and tangy, the perfect addition to this potato pie.
- Cream Cheese – Again, I use dairy-free, but regular will also work to thicken up the potatoes.
- Salt and Pepper – finish off the seasonings of this delicious meal.
- Grated Mild Cheddar Cheese – can also be found in a dairy-free version. It is mixed into the potatoes and also a finishing touch on top.
See recipe card for full information on ingredients and quantities.
Substitutions
- White Potatoes – Maris Piper or King Edward potatoes are also great choices for this recipe.
- Onion – can be replaced with leeks. Leeks and mash are a winning combo, just like in my Butterbean and Leek Pie with its sweet potato topping.
- Dried Thyme – You can try rosemary, oregano, or another favourite seasoning in this potato pie.
Variations
- Spicy – Add chili pepper flakes or cut up a red chilli and mix it into the potatoes for some extra heat.
- Deluxe – Try topping with bacon, breadcrumbs, or spring onions to level up this dish. To keep it vegan, crumble over my crispy Rice Paper Bacon.
- Kid friendly – This is already a pretty kid-friendly dish! Maybe add some extra cheese to make it even more palatable for young taste buds.
How to make Cheese and Potato Pie
Step 1: First, boil the potatoes. Scrub the potatoes to remove any dirt, and place them in a pot filled with water. Once the water boils, cook the potatoes until fork tender or for 20 minutes.
Step 2: In the meantime, thinly slice your onion into half moons.
Step 3: Heat olive oil in a small saucepot and add onions. Cook the onions for 10 minutes or until soft. Season the onions to taste with salt and cook until caramelised, on low heat for 20 minutes.
Step 4: Add thyme to the onions in the last few minutes of cooking.
Step 5: Drain the boiled potatoes and leave them in the colander for 2 to 3 minutes to steam dry, so the mash isn’t watery. Once they are cool enough to handle, peel the potatoes and place them into a bowl. Add butter and cream cheese. Use a masher to mash the potatoes until almost smooth. If needed, add a splash of milk.
Step 6: Stir in 1 cup cheddar cheese and mustard.
Step 7: Stir through the caramelised onions. Preheat the oven to 200°C (180°C fan, Gas 6).
Step 8: Transfer the mixture into a pie dish, casserole dish, or baking dish. Run a fork over the top to make ridges, then top with a layer of cheese. Bake the potato pie for 20 minutes, until golden and crisp on top.
Hint: Serve the potato pie with some fresh salad or my 5-minute Basil Mashed Peas on the side. It is also great with steamed greens and a spoonful of pickle or mustard, or lay sliced tomatoes over the top before it goes in the oven.
Leftovers
Store any leftovers in the fridge in an airtight container or covered in clingfilm for up to three days. Reheat in the microwave or oven. You can also freeze them for up to three months. To freeze in portions, bake the mixture in individual ramekins, let them cool, then cover and freeze. Reheat from frozen at 180°C fan for 30 to 35 minutes, until piping hot all the way through.
Recipe FAQs
My preference in a potato pie is to use a mild cheddar cheese. Sharp cheddar and parmesan are some other great choices. If you love a cheesy side, try my dairy-free Vegan Cauliflower Cheese too.
My favourite is to keep it simple with thyme, salt, and pepper. Some other great choices are rosemary, sage, thyme, chives, basil, parsley, tarragon, and oregano.
More Potato recipes
- Hasselback Potatoes
- Hearty Potato Stew
- Loaded Potato Skins
- Parmentier Potatoes
- Potato Cakes
- Potato Rosti
- Potato Waffles
- Smashed Potatoes
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Cheese and Potato Pie
Ingredients
- 680 g white potatoes
- 1½ tbsp olive oil
- 1 large onion
- 1 tsp dried thyme
- 85 g butter, I used dairy free
- 1 tbsp dijon mustard
- 3 tbsp cream cheese, I used dairy free
- Salt and pepper, to taste
- 180 g grated mild cheddar cheese, I used dairy free
Instructions
- First, boil the potatoes. Scrub the potatoes to remove any dirt, and place them in a pot filled with water. Once the water boils, cook the potatoes until fork tender or for 20 minutes.
- In the meantime, thinly slice your onion into half moons.
- Heat olive oil in a small saucepot and add onions. Cook the onions for 10 minutes or until soft. Season the onions to taste with salt and cook until caramelised, on low heat for 20 minutes.
- Add thyme to the onions in the last few minutes of cooking.
- Drain the boiled potatoes and leave them in the colander for 2 to 3 minutes to steam dry, so the mash isn't watery. Once they are cool enough to handle, peel the potatoes and place them into a bowl. Add butter and cream cheese. Mash the potatoes until almost smooth. If needed, add a splash of milk.
- Stir in 1 cup cheddar cheese and mustard.
- Stir through the caramelised onions. Preheat the oven to 200°C (180°C fan, Gas 6).
- Transfer the potatoes to a baking or pie dish. Run a fork over the top to make ridges, then top with the remaining cheese. Bake the potato pie for 20 minutes, until golden and crisp on top. Serve the potato pie with some fresh salad or steamed peas on the side.
Could this work as a filling for a pastry pie or for cheese & onion pasties?
Yes! Enjoy
Made this tonight. Very nice, but will probably finely chop the onion next time because my family are unbelievably fussy.
Thanks Andrew 🙂 glad you all enjoyed!
Easy and delicious as a side dish to our dinner!
Thanks Fiona 🙂
I often make cheese, onion and potato pie, lovely with sausages and baked beans. Havent tried it with cream cheese and thyme before so will try this, many thanks