Cheesy Potato and Onion Pie

A simple, comforting pie that’s as honest as a back-porch promise — potatoes, sweet onions, and plenty of melty cheese (the kind you slice and sneak a nibble of before it ever gets to the table). I like it for weeknights when I want something unfussy that still tastes like Sunday supper.
Small note: I usually peel the potatoes while listening to a local radio show — it helps the rhythm (and keeps my hands out of the cookie jar).

If you want another gravy-sauced comfort plate for chilly evenings, my rich chicken and gravy recipe is a favorite at our house.

Why this pie feels like home: simple, cheesy comfort

• Layers of potatoes and onions mean each bite has texture — not one-note mush.
• Cheese holds it together (and gives you those golden edges everyone fights over).
• Uses pantry basics but tastes thoughtful; you can tweak the cheese depending on how bold you’re feeling.
• If you enjoy garlicky, buttery mushroom pairings, take inspiration from this stuffed chicken for richer cheese choices.

A quick kitchen moment worth a smile

The first time I made this I burned my thumb checking the crust (don’t judge — curiosity wins). We ate it anyway, and the slightly singed edge only added character.

Ingredient list: cozy staples

• 4 large potatoes, peeled and sliced
• 1 large onion, thinly sliced
• 2 cups shredded cheese (cheddar or your choice)
• 1/2 cup milk
• 3 eggs
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 pie crust (store-bought or homemade)

Directions list: easy steps to a golden pie

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the onions until translucent.
3. In a mixing bowl, whisk together the eggs and milk. Add salt and pepper.
4. Layer half of the sliced potatoes in the pie crust, followed by half of the sautéed onions and half of the cheese. Repeat the layers.
5. Pour the egg mixture over the layers, ensuring everything is well combined.
6. Top with remaining cheese.
7. Bake for 45-50 minutes or until the potatoes are tender and the top is golden brown.
8. Let it cool slightly before serving.

Cooking Unit Converter: quick measure help

Convert cups to grams, ounces, or milliliters on the fly for accurate scaling.

A little tip that saves the day

If your potatoes are on the starchy side (like Russets), give them a quick parboil for 5 minutes to speed baking time — I do this when I’m short on patience. And if you like a little sweet-savory contrast, try the potato treatment I mentioned in this glazed sausage and potatoes recipe for ideas on glazing or caramelizing the onions (no sausage required, of course).

Hope you warm a slice and sip something simple with it — tea, coffee, or a cold glass of milk works fine.

Friendly FAQ for the pie-curious

Daily Calorie Needs Calculator: plan your plate

Estimate how a generous slice fits into your daily calorie goals with the tool below.