James Martin Cheese Onion And Potato Pie Recipe

This cheese, onion, and potato pie is a delicious and comforting dish with layers of soft potatoes, caramelized onions, and rich cheddar cheese, all wrapped in buttery pastry. It’s easy to make and perfect for a cozy meal with a side of salad or baked beans!

Ingredients Needed:

• 200g strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks
• 200ml tub crème fraîche
• 500g shortcrust pastry
• 1kg floury potatoes, thinly sliced
• 2 onions, finely sliced
• 1 bunch spring onions, roughly chopped
• small pinch of grated nutmeg
• large pinch paprika
• 1 egg, beaten

How To Make Cheese Onion And Potato Pie Recipe?

1. Preheat the oven: Heat oven to 200°C.
2. Mix the cheese and crème fraîche: In a bowl, combine the grated cheese with crème fraîche and set aside.
3. Prepare the pastry base: Grease and lightly flour a 23cm pie dish. Roll out ⅔ of the pastry on a floured surface and line the dish, leaving a little overhang.
4. Layer the filling: Arrange a layer of potatoes in the pastry case, then scatter over some sliced onions, spring onions, and cheese chunks. Season with salt, pepper, nutmeg, and paprika. Repeat the layers, adding half of the crème fraîche mixture in between. Continue until all ingredients are used, pressing the filling down slightly.
5. Add the pastry lid: Roll out the remaining pastry to fit over the pie. Brush the edges of the base with beaten egg, then place the pastry lid on top. Press the edges together, trim any excess, and crimp the edges for a neat finish.
6. Bake the pie: Brush the top with beaten egg and place on a baking sheet. Bake for 30 minutes, then reduce the oven temperature to 180°C and bake for another 1 hour until golden brown.
7. Rest and serve: Let the pie sit for 10 minutes before slicing. Serve with a fresh salad or baked beans.

Recipe Tips:

• Use the Right Potatoes: Choose floury potatoes like Maris Piper or Russet because they become soft and creamy when cooked. Waxy potatoes won’t break down as well, making the filling less smooth.
• Pre-Cook the Potatoes Slightly: If you want perfectly cooked potatoes, boil the slices for 3-4 minutes before layering. This helps them cook evenly and prevents any hard pieces in the pie.
• Layer the Ingredients Evenly: Spread the onions, cheese, and potatoes in thin, even layers to ensure every bite has the right balance of flavor. If you pile them unevenly, some parts may taste bland while others are too rich.
• Seal the Pastry Well: Press the pastry edges firmly together to trap the steam inside and prevent the filling from drying out. A good seal also stops the creamy filling from leaking out while baking.
• Let the Pie Rest Before Slicing: After baking, wait 10-15 minutes before cutting into the pie. This helps the filling set, making it easier to slice neatly without falling apart.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the pie to room temperature first. Then, store it in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap the cooled pie well or store slices in freezer-safe containers. Freeze for up to 3 months.
• Reheat: Reheat slices in a non-stick pan over low heat. Cover with a lid and warm for 5-7 minutes, flipping once, until heated through.

Nutrition Facts:

• Calories:  480 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 400mg
• Potassium: 600mg
• Total Carbohydrate: 50g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 15g

James Martin Cheese Onion And Potato Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

480

kcal

This cheese, onion, and potato pie is a delicious and comforting dish with layers of soft potatoes, caramelized onions, and rich cheddar cheese, all wrapped in buttery pastry. It’s easy to make and perfect for a cozy meal with a side of salad or baked beans!

Ingredients

• 200g strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks

• 200ml tub crème fraîche

• 500g shortcrust pastry

• 1kg floury potatoes, thinly sliced

• 2 onions, finely sliced

• 1 bunch spring onions, roughly chopped

• small pinch of grated nutmeg

• large pinch paprika

• 1 egg, beaten

Directions

• Preheat the oven: Heat oven to 200°C.
• Mix the cheese and crème fraîche: In a bowl, combine the grated cheese with crème fraîche and set aside.
• Prepare the pastry base: Grease and lightly flour a 23cm pie dish. Roll out ⅔ of the pastry on a floured surface and line the dish, leaving a little overhang.
• Layer the filling: Arrange a layer of potatoes in the pastry case, then scatter over some sliced onions, spring onions, and cheese chunks. Season with salt, pepper, nutmeg, and paprika. Repeat the layers, adding half of the crème fraîche mixture in between. Continue until all ingredients are used, pressing the filling down slightly.
• Add the pastry lid: Roll out the remaining pastry to fit over the pie. Brush the edges of the base with beaten egg, then place the pastry lid on top. Press the edges together, trim any excess, and crimp the edges for a neat finish.
• Bake the pie: Brush the top with beaten egg and place on a baking sheet. Bake for 30 minutes, then reduce the oven temperature to 180°C and bake for another 1 hour until golden brown.
• Rest and serve: Let the pie sit for 10 minutes before slicing. Serve with a fresh salad or baked beans.

Notes

• Use the Right Potatoes: Choose floury potatoes like Maris Piper or Russet because they become soft and creamy when cooked. Waxy potatoes won’t break down as well, making the filling less smooth.
• Pre-Cook the Potatoes Slightly: If you want perfectly cooked potatoes, boil the slices for 3-4 minutes before layering. This helps them cook evenly and prevents any hard pieces in the pie.
• Layer the Ingredients Evenly: Spread the onions, cheese, and potatoes in thin, even layers to ensure every bite has the right balance of flavor. If you pile them unevenly, some parts may taste bland while others are too rich.
• Seal the Pastry Well: Press the pastry edges firmly together to trap the steam inside and prevent the filling from drying out. A good seal also stops the creamy filling from leaking out while baking.
• Let the Pie Rest Before Slicing: After baking, wait 10-15 minutes before cutting into the pie. This helps the filling set, making it easier to slice neatly without falling apart.