This warm and cheesy potato pie is filled with creamy goodness. The crispy golden crust and cheesy filling make it a favorite on any dinner table!
I’ve got to say, this pie is a crowd-pleaser. It’s great for using up leftover potatoes, and my family loves it! Pair it with a salad for a tasty meal that’s also fun to make!
Key Ingredients & Substitutions
Potatoes: I recommend using starchy potatoes like Maris Piper or Russet. They mash beautifully and create a fluffy filling. If you’re looking for a different option, sweet potatoes can work for a sweet twist!
Cheese: Mature cheddar brings a nice sharp flavor. If it’s hard to find, try using a mix of sharp white cheddar and mozzarella for creaminess. For a dairy-free option, nut cheese can be a great alternative.
Cream Cheese: This gives the pie a rich texture. If you need to reduce fat, consider using Greek yogurt. It still provides creaminess while cutting back on calories. You can also use dairy-free cream cheese if needed.
Onion and Garlic: These add great flavor. If you’re short on time, you could substitute onion powder and garlic powder, but fresh ingredients always enhance the dish!
How Do I Get the Perfect Texture for the Filling?
The texture of your filling is key in a cheese and potato pie. Here’s how to achieve it:
- After boiling the potatoes until tender, make sure to drain them well. Excess water can make the filling soggy.
- Mash the potatoes while they are still warm; this helps to create a smooth consistency.
- Mix in the cream cheese and cheeses gently. Over-mixing can make it dense.
Nailing this step will ensure your pie has that perfect, delightful creaminess and isn’t too heavy. Enjoy your baking!
How to Make Jamie Oliver Cheese and Potato Pie
Ingredients You’ll Need:
For the Pie Filling:
- 900g (2 lb) potatoes, peeled and chopped
- 150g (5 oz) mature cheddar cheese, grated
- 100g (3.5 oz) Parmesan cheese, grated
- 250g (9 oz) cream cheese or crème fraîche
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon mustard (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh herbs (such as thyme or chives), chopped
- 2 tablespoons butter (for greasing)
For the Topping:
- 100g (3.5 oz) mature cheddar cheese, grated
- A few knobs of butter
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and 25-30 minutes for baking. Total time is around 40 minutes to enjoy a delicious cheese and potato pie straight from the oven!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 200°C (400°F). This ensures it’s hot enough to get that perfect golden top on your pie.
2. Cook the Potatoes:
Boil the peeled and chopped potatoes in a pot of salted water for about 15 minutes, or until they’re tender. Drain well to avoid sogginess.
3. Sauté the Onion and Garlic:
While the potatoes are cooking, heat the olive oil in a pan over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. Add in the minced garlic for another minute and mix well. This will infuse excellent flavor!
4. Prepare the Potato Mixture:
In a large bowl, mash the drained potatoes with a fork or potato masher. Stir in the cream cheese until smooth. Now, combine the sautéed onion and garlic, along with the grated cheddar, Parmesan, mustard (if using), and fresh herbs. Season with salt and pepper to taste, mixing gently until everything is combined.
5. Assemble the Pie:
Grease a medium-sized pie dish with butter to ensure it doesn’t stick. Spoon the cheesy potato mixture into the dish, spreading it evenly.
6. Add the Topping:
Sprinkle the remaining grated mature cheddar cheese over the top of the pie, then dot it with a few knobs of butter. This will help create a nicely browned, bubbly crust.
7. Bake to Perfection:
Place the pie in the preheated oven and bake for about 25-30 minutes until the top is golden brown and it’s bubbling. Your kitchen will smell amazing!
8. Rest and Serve:
Once done, remove the pie from the oven and let it rest for about 5 minutes. This allows it to set a little, making serving easier. Cut it into pieces and enjoy your comforting cheese and potato pie!
Dig in and enjoy this cheesy delight with a side salad or some steamed veggies for a complete meal!
FAQ for Jamie Oliver Cheese and Potato Pie
Can I Use Different Types of Cheese?
Absolutely! While mature cheddar and Parmesan are recommended for their flavor, you can substitute with your favorite cheeses. Try Gruyère for a nutty taste or mozzarella for extra stretchiness; just be mindful of how the flavors will blend!
Can I Prepare the Pie in Advance?
Yes, you can! Assemble the pie, cover it with foil, and refrigerate for up to 24 hours before baking. When you’re ready to cook, just pop it in the oven. You may need to add an additional 5-10 minutes to the baking time if it’s coming straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the pie in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through, ensuring it remains crispy!
Can I Make This Pie Vegetarian?
This recipe is already vegetarian-friendly! Just keep an eye on the cheese you choose to ensure it fits your dietary preferences. For a heartier feel, adding some sautéed mushrooms or spinach to the filling can add great flavor.
