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Cheesy dauphinoise pie

One cheesy dauphinoise pie cut into slices

Cheesy dauphinoise pie

Name: Cheesy dauphinoise pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Ingredients: butter for the dish; bitter leaf salad or cooked greens, wholegrain mustard and pickles, to serve (optional); about 900g potatoes peeled and sliced slightly thicker than a £1 coin; 100ml crème fraîche; grating of nutmeg; 200g cheese (any type you have; vegetarian, if needed), diced, grated or crumbled; 500g shortcrust pastry (shop-bought or homemade); 1 egg beaten, to glaze

Barney Desmazery

Published: November 18, 2025 at 11:46 AM

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Serves 6 - 8

Easy

Prep: 25 mins

Cook: 50 mins

plus resting

A star rating of 4.5 out of 5.4 ratingsRate

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Make use of your Christmas cheeseboard leftovers by transforming them into a hearty, warming pie

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

butter

for the dish
bitter leaf salad

or cooked greens, wholegrain mustard and pickles, to serve (optional)

For the filling

about 900g potatoes

peeled and sliced slightly thicker than a £1 coin
100ml crème fraîche
grating of nutmeg
200g cheese

(any type you have; vegetarian, if needed), diced, grated or crumbled

For the pastry

500g shortcrust pastry

(shop-bought or homemade)
1 egg

beaten, to glaze

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Nutrition: Per serving (8)

kcal530
fat34g
saturates16g
carbs41g
sugars2g
fibre4g
protein13g
salt0.84g

Method

step 1

For the filling, tip the potatoes into a pan and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for 4-5 mins until just tender when a knife is inserted. Drain, then return to the dry pan and stir in the crème fraîche and a grating of nutmeg. Fold in the cheese so it’s evenly distributed.
step 2

Butter a 20cm pie dish or shallow cake tin (a sandwich tin is ideal). Halve the pastry and roll into two circles that are large enough to line and cover the tin. Line the tin using one circle, leaving the excess overhanging. Spoon in the potato filling and brush some of the egg over the pastry edge. Lay the second pastry circle on top, press the edges together, then trim, leaving a slight overhang. Roll the edge back and crimp to seal. Decorate with any re-rolled offcuts, if you like. The pie can be assembled and chilled for up to two days, or frozen for three months.
step 3

Heat the oven to 190C/170C fan/gas 5. Brush over the remaining beaten egg, then bake for 40-45 mins until the pastry is deep golden and crisp. Let stand for 10 mins before turning out. Cut into wedges and serve with salad or greens, mustard and pickles, if you like.

Recipe from Good Food magazine, December 2025

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A star rating of 4.5 out of 5.4 ratings

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