Cheddar Potato Pie
Indulge in the ultimate comfort food experience with this rich and savory Cheddar Potato Pie. Creamy, buttery mashed russet potatoes are infused with sharp cheddar cheese, sautéed onions, and garlic, then nestled into a flaky pie crust for a dish that’s as hearty as it is satisfying. Topped with a golden, melty layer of cheddar and brushed with an egg wash for a perfectly crisp finish, this recipe combines the rustic charm of mashed potatoes with the elegance of a savory pie. Whether garnished with a sprinkle of paprika or fresh chives, this pie is perfect as a cozy dinner centerpiece or a show-stopping side dish. Ready in just one hour, this crowd-pleaser serves six and is sure to delight with every buttery, cheesy bite!
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 2 teaspoons Salt
- 4 tablespoons Unsalted butter
- 0.5 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 0.5 teaspoons Ground black pepper
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 large Egg
- 1 9-inch Prepared pie crust
- 0.25 teaspoons Paprika (optional, for garnish)
- 2 tablespoons Chopped fresh chives (optional, for garnish)
Instructions
Peel and quarter the potatoes. Place them in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are boiling, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes. Remove from heat and set aside.
Once the potatoes are cooked, drain them and return them to the pot. Add the butter, milk, 1 cup of shredded cheddar cheese, remaining 1 teaspoon of salt, and black pepper. Mash until smooth and creamy.
Stir the sautéed onion and garlic mixture into the mashed potatoes. Taste and adjust seasoning, if necessary.
Preheat your oven to 375°F (190°C).
Unroll the prepared pie crust and fit it into a 9-inch pie pan. Trim the edges as needed and prick the bottom with a fork to prevent bubbling.
Spoon the mashed potato mixture into the pie crust, spreading it evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
In a small bowl, beat the egg and brush the edges of the pie crust with the egg wash for a golden finish.
Place the pie on the center rack of the preheated oven and bake for 25-30 minutes, or until the crust is golden and the cheese on top is bubbly and slightly browned.
Remove the pie from the oven and let it rest for 5-10 minutes before slicing.
Optionally, sprinkle the top with paprika and chopped fresh chives for added flavor and color before serving.
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 7345 mg | 319% | |
| Total Carbohydrate | 355.1 g | 129% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 28.3 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1986 mg | 153% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5689 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
