Potato Cheese Onion Pot Pie

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Potato Cheese Onion Pot Pie

This savory pie is a comforting, creamy, and cheesy side that's perfect for chilly days. Layers of tender potatoes, caramelized onions, and melted cheese are tucked under a golden, flaky crust for the ultimate comfort food.

Course Main Course

Cuisine American

Keyword cheese, onions, pie, potato cheese onion pie, potatoes

Prep Time 15

Cook Time 40

Servings servings

Calories 338kcal

Author Paula

Ingredients

1 pound potatoes peeled and diced (450 g)
2 tablespoons butter 1 oz | 28 g
1 large onion thinly sliced
2 tablespoons all-purpose flour 0.5 oz | 14 g
1 cup whole milk 8 fl oz | 240 mL
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese 4 oz | 115 g
1 sheet store-bought puff pastry about 8 oz | 225 g
1 large egg beaten (for egg wash)

Instructions

Preheat the oven to 400°F (200°C). Boil diced potatoes in salted water for about 8–10 minutes until just tender. Drain.
1 pound potatoes
Cook Onions. In a skillet, melt butter over medium heat. Add sliced onions, sauté for 5–6 minutes until soft and golden.
2 tablespoons butter, 1 large onion
Make Sauce. Sprinkle the flour over the onions, stir well for 1 minute. Slowly pour in the milk, stirring constantly, until thickened (about 2–3 minutes). Season with salt and pepper.
2 tablespoons all-purpose flour, 1 cup whole milk, ½ teaspoon salt, ½ teaspoon black pepper
Remove from heat. Stir in cooked potatoes and shredded cheddar. Mix until evenly combined.
1 cup shredded cheddar cheese
Spoon filling into a greased pie dish. Roll puff pastry over the top, pressing edges to seal. Cut a few slits for steam. Brush with beaten egg.
1 sheet store-bought puff pastry, 1 large egg
Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
Cool slightly before slicing. Serve warm!

Nutrition