potato pie recipe
The Best potato pie recipe
I love this recipe because it’s forgiving yet delicious—no one gets left out if a few potatoes are undercooked, and the filling is so simple that even a beginner can pull it off. It’s also surprisingly healthy for what it is, thanks to the lean protein from the filling and the fiber from the potatoes. Plus, it’s versatile: you can make a big batch and freeze slices for quick meals, or serve it as part of a larger spread. Whether you’re feeding a crowd or just enjoying a quiet dinner with the family, potato pie is a dish that never disappoints.
Classic Creamy Potato Pie
A comforting, creamy potato pie that’s perfect for cold evenings. The tender potatoes and rich gravy make it a crowd-pleaser.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold water
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup unsalted butter, cubed
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 1 cup all-purpose flour
- 1/2 cup cold water
👨🍳Directions
-
1
Preheat oven to 375°F. Peel and cube Yukon Gold potatoes, then boil in salted water for 15 minutes until tender. Drain and let cool. -
2
In a large bowl, whisk together heavy cream, milk, butter, egg, salt, pepper, and nutmeg. Stir in the cooked potatoes until smooth. -
3
For the dough, pulse flour and salt in a food processor until combined. Gradually add cold water, pulsing until a soft dough forms. Divide into two discs, wrap in plastic, and chill for 30 minutes. -
4
Roll out one disc into a 12-inch circle for the bottom crust. Place in a pie dish, trim excess, and chill while preparing the filling. -
5
Roll out the second disc into a slightly larger circle for the top crust. Place over the filling, crimp edges, and cut slits in the top to allow steam to escape. -
6
Bake for 30 minutes, then reduce heat to 350°F and bake for another 15–20 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Food processor
- Oven
- Pie dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Potato Pie Works
❓ Frequently Asked Questions About Creamy Potato Pie
1. What is the best way to prepare the filling for this potato pie before baking?
Use a food processor to blend the potatoes, onions, and cheese until smooth. For a creamier texture, add a splash of milk or cream while blending, then stir in the eggs and sour cream before folding in the shredded cheese. This ensures a silky filling that holds together well during baking.
2. Can I substitute any of the ingredients in this recipe, and if so, what are the best alternatives?
– Potatoes: Swap mashed potatoes for cauliflower mash (use about 1.5 cups of steamed cauliflower for every 2 cups of potatoes) for a lower-carb option.
– Cheese: Use a blend of cheddar and Gruyère for extra richness, or omit the Gruyère entirely if you prefer a milder flavor.
– Milk or cream: Substitute with a mix of buttermilk and heavy cream for a tangy twist.
– Eggs: Replace with 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water for a vegan option (add to the filling before baking).
3. How long should I bake the pie, and what temperature should I use?
Bake the pie at 375°F (190°C) for 40–45 minutes, or until the crust is golden brown and the filling is bubbling and set. Use the toothpick test: insert it into the center—it should come out clean, though a few moist crumbs are fine. Overbaking can dry out the filling, so watch closely toward the end.
4. Why does my potato pie sometimes turn out soggy, and how can I prevent it?
Soggy pies usually happen when the filling doesn’t set properly. To avoid this:
– Prevent steam: Cover the pie with foil after the first 20 minutes of baking, then remove it 10 minutes before finishing to let the crust crisp.
– Check consistency: Ensure the filling is thick enough to hold a fork—add a bit more shredded cheese or egg if needed.
– Crust placement: Press the crust firmly over the filling, and trim any excess to avoid overcrowding.
5. Is this recipe suitable for a make-ahead or freezer-friendly pie?
Yes, this pie is perfect for meal prep. Assemble the pie (with or without the crust), refrigerate for up to 24 hours, then bake as directed. For freezing:
– Bake the pie until nearly set (35–40 minutes), cool completely, wrap tightly in foil, and freeze for up to 3 months.
– Thaw overnight in the fridge before reheating. Bake at 350°F (175°C) for 30–35 minutes until heated through and golden.
