Cheese, onion and potato pie

  • 6 to 8
  • A little work

Creamy, cheesy potato pie great served with chunky bread soldiers, suitable from 10 months

  • 750g potatoes, peeled and thinly sliced
  • 200g hard cheese, half grated and half cut into chunks
  • 200ml crème fraiche
  • 500g ready to roll shortcrust pastry
  • 2 medium onion, sliced
  • 1 egg, beaten
  • 1 pinch paprika
  • 1 pinch black pepper


  • Step 1

    Pre-heat the oven to 200C/400F/Gas mark 6.

  • Step 2

    Mix the grated cheese and crème fraiche in a bowl and set aside.

  • Step 3

    Grease a pie dish, and roll out enough pastry to line your dish, leaving a slight overhang.

  • Step 4

    Add a layer of potatoes, then some cheese cubes, then onions and seasoning.

  • Step 5

    Add another layer of potatoes, cheese and onions then add half of the crème fraiche mixture. Repeat until the ingredients are used up.

  • Step 6

    Roll out the remaining pastry and place on top of the pie. Make sure the edges are all sealed then trim. Brush with a little beaten egg or milk.

  • Step 7

    Bake for 30 minutes and then reduce the temperature to 180C/350F/Gas mark 4 and bake till golden (about 60 minutes in total).