Easy Cheese & Potato Pie (Comforting Budget‑Friendly Meal)

 

 

If you’re craving something warm, simple, and deeply comforting, this Cheese & Potato Pie is the kind of dish that is a real family pleaser. Made with tender slices of waxy potatoes, plenty of melty cheese, sweet onion, and a handful of green beans for color and goodness, it bakes into a creamy, savory custard that’s almost like a cheesy potato omelet — but even better. It’s budget‑friendly, family‑friendly, and a wonderful way to use leftover potatoes or even tinned ones.

This is the kind of old‑fashioned, no‑fuss recipe that fills your kitchen with the coziest aroma and makes a simple supper feel special. Serve it warm with fresh bread, sliced tomatoes, and a crisp salad, and you’ve got a meal that’s as comforting as it is delicious. It also makes for a great Vegetarian Entree for those veggies in your life.

 

This dish I am showing you today is a fabulous vegetarian main dish, filled with lovely flavors and textures, always assuming that you still eat eggs and cheese. It makes a great use of leftover cooked potatoes, or you can cook potatoes fresh to use in it as I have done.

You could also serve this as a side dish if you are a meat eater, or even add cubed meat to the casserole if you wanted to. Smoked sausage, ham, browned sausage meat, etc. all would work very well. As you can see it is very adaptable.

Cheese, onions, potatoes, and green beans are layered up in a dish and then a seasoned milk and egg mixture is poured over top. It is then baked, covered, for about 20 minutes or so. You uncover it, give it a stir and then bake it for another 20 or 25 minutes, until all of the flavors have melded and the custard has set properly. It is almost like a baked potato and cheese omelet, and is very, very good.

It is very simple and yet has fabulous flavors. Hearty and delicious, this is wonderful served along with some buttered brown bread, a tasty leafy salad and some sliced fresh tomatoes.

 

INGREDIENTS NEEDED TO MAKE

CHEESE & POTATO PIE

Simple ingredients put together in the most delicious way. You can't go wrong.

• 2 pounds (700g) waxy new potatoes, peeled and sliced
• 2 large free range eggs
• 9 1/2 fluid ounces (275ml) whole milk
• 1 generous cup (125g) grated cheese ( I used Parmesan and Cheddar)
• salt and black pepper
• 1 small onion, chopped
• a generous handful of sliced green beans

  

NOTES ON INGREDIENTS

• Waxy new potatoes are potatoes that hold their shape during cooking. They will not turn to mush. This is the perfect time of year for those.
• It is not necessary to use free range eggs. That is a personal choice.
• Do use whole milk (homogenized). This is integral to the rich creaminess of the custard.
• Use any well flavored cheese that you enjoy. I used Parmesan and a strong cheddar.
• You can add some dried herbs along with the salt and pepper for even more flavor. Thyme and summer savory both would work well, but so would basil, or oregano, etc.
• Peel the onion before chopping. I like to chop it fairly fine.
• I cut the green beans into two inch lengths. Any larger ones I slivered so that they were all roughly about the same size.

 

HOW TO MAKE CHEESE & POTATO PIE

This is truly a simple bake. Prepare to be dazzled by it's simplicity.

• 
  
• Preheat the oven to 180*C/350*F/ gas mark 4. 
• Parboil the potatoes for about 5 minutes in lightly salted boiling water. Drain well, and cool slightly. (Alternatively use leftover cooked new potatoes, peeled and sliced.) 
• Butter an oven-proof dish. Layer in the potato, grated cheese, onion and green beans alternately, ending with a layer of cheese. (If you prefer you can use a different vegetable, just make sure it is cut roughly the same size as green beans. Also if it is a harder vegetable such as carrots, you may want to parboil them.)
• Beat together the eggs and milk, seasoning lightly with salt and black pepper. (You could add some fresh or dried herbs as well if you wish. Thyme and summer savory both work well.)
• Pour the egg mixture over the potatoes and cheese in the dish. Cover tightly with a buttered sheet of foil. (This is important.)
• Cook in the preheated oven for 25 minutes. Uncover and stir the potatoes from the outside to the center. (This helps to distribute the custard evenly.)
• Cook, uncovered for a further 20 to 25 minutes. Serve warm.

 

HINTS & TIPS FOR SUCCESS

Use waxy potatoes for the best texture

Waxy new potatoes hold their shape beautifully and won’t turn mushy during baking.

Leftover or tinned potatoes work perfectly

Don’t hesitate to use leftover cooked potatoes or even well‑drained tinned new potatoes. Both options work very well and save time.

Parboil just until barely tender

A quick 5‑minute parboil is all they need before layering. This keeps the slices intact and prevents overcooking later in the oven.

Layer thoughtfully for even flavor

Alternate potatoes, cheese, onions, and green beans so every bite has a bit of everything. Finish with cheese on top for that gorgeous golden layer.

Season the custard mixture well

The eggs and milk form a savory custard that binds the whole dish. A light seasoning of salt and pepper ensures the flavors shine through. You could also add some dried herbs to give the dish even more flavor. Thyme or summer savory would both work well.

Cover tightly for the first bake

Covering the dish traps steam, helping the custard begin to set gently without drying out the top. This step is essential for that creamy, omelet‑like texture.

Stir from the outside in

When you uncover the dish halfway, give the potatoes a gentle stir from the edges toward the center. This redistributes the custard so it sets evenly throughout.

Bake until the custard is fully set

The pie is ready when the custard is no longer liquid and the top is lightly golden. This ensures the slices hold together beautifully when served.

Let it stand briefly before serving

A short rest helps the layers settle and makes the pie easier to spoon out neatly.

Serve simply for a comforting meal

Fresh bread, sliced tomatoes, and a crisp salad make the perfect accompaniments.

  

FREQUENTLY ASKED QUESTIONS

CAN I USE LEFTOVER COOKED POTATOES?

Yes! This recipe works beautifully with leftover cooked new potatoes. Simply peel and slice them before layering. 

CAN I USE TINNED POTATOES?

You can — and they work surprisingly well. Just drain them thoroughly and slice into rounds before using.

WHAT KIND OF CHEESE WORKS BEST?

A mix of Parmesan and Cheddar gives the best flavor — salty, savory, and melty. The recipe uses a generous cup of grated cheese, and this combination adds great depth to the dish. You can experiment and use your own favorite cheeses.

DO I HAVE TO ADD GREEN BEANS?

Green beans add color, texture, and a portion of your five‑a‑day, but you can leave them out if you prefer. The recipe includes them for flavor and nutrition, and they’re layered right in with the potatoes and cheese. If there is another vegetable that you would prefer, by all means use that. Slivered Carrots, peas, asparagus.  All would work well.

IS THIS DIABETIC-FRIENDLY?

It can be. New potatoes are lower GI, and when combined with protein (egg) and fat (cheese), the overall GI is reduced even further, making it a balanced option when served with whole wheat bread and salad. 

HOW DO I GET THE CUSTARD TO SET PROPERLY?

Bake the dish covered first, then uncover and stir the potatoes from the outside in before finishing the bake. This helps the egg‑and‑milk mixture distribute evenly and set into a soft, savory custard.

WHAT CAN I SERVE WITH CHEESE & POTATO PIE?

It’s lovely with fresh bread, sliced tomatoes, and a mixed salad — a simple, comforting supper that feels complete without much fuss.

CAN THIS BE SERVED AS A SIDE DISH?

Absolutely. As a main, it serves 4–6, but it can easily stretch further when served alongside a protein or other sides.

 

A FEW OTHER DELICIOUS VEGETARIAN DISHES TO CONSIDER

Here are a few extra recipes in the Vegetarian realm that we like that you might also enjoy! I can promise you that they are delicious!

HEARTY VEGETARIAN CHILI - Thick, rich, and wonderfully satisfying — the kind of plant‑based comfort food that warms you right to your toes. Packed with finely chopped vegetables, plenty of kidney beans, tomato passata, and a fragrant blend of cumin, cinnamon, garlic, and mild chili powder, it simmers down into a luxurious, meaty‑textured chili without a speck of meat in sight. A square of dark chocolate stirred in at the end adds beautiful depth, making every spoonful feel extra special. Serve it with sour cream, guacamole, and crisp tortilla chips for a bowl that’s wholesome, economical, and absolutely delicious.

VEGETARIAN PAELLA - This vibrant dish is a colorful celebration of fresh summer vegetables — tender baby courgettes, sweet cherry tomatoes, crisp green beans, and buttery peas — all nestled into golden saffron‑infused paella rice. Lightly sautéed veg, fragrant garlic and rosemary, and a rich vegetable stock come together to create a dish that’s hearty, flavorful, and wonderfully satisfying without a hint of meat. Finished with toasted almonds and fresh parsley for a nutty crunch, it’s a simple one‑pan meal that feels sunny, rustic, and deeply comforting. A beautiful way to enjoy your five‑a‑day in one delicious bowl.

 

 Pin this recipe to your Potato, Casserole or Vegetarian Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.

Yield: Serves 4 to 6

Author: Marie Rayner

Cheese & Potato Pie

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

A simple and delicious Vegetarian Main. Serve with buttered fresh brown bread, sliced tomatoes and a salad on the side

Ingredients

• 2 pounds (700g) waxy new potatoes, peeled and sliced
• 2 large free range eggs
• 9 1/2 fluid ounces (275ml) whole milk
• 1 generous cup (125g) grated cheese ( I used Parmesan and Cheddar)
• salt and black pepper
• 1 small onion, chopped
• a generous handful of sliced green beans

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4.
2. Parboil the potatoes for about 5 minutes in lightly salted boiling water. Drain well, and cool slightly. (Alternatively use leftover cooked new potatoes, peeled and sliced.)
3. Butter an oven-proof dish. Layer in the potato, grated cheese, onion and green beans alternately, ending with a layer of cheese.
4. Beat together the eggs and milk, seasoning lightly with salt and black pepper.
5. Pour the egg mixture over the potatoes and cheese in the dish. Cover tightly with a buttered sheet of foil.
6. Cook in the preheated oven for 25 minutes.
7. Uncover and stir the potatoes from the outside to the centre. Cook, uncovered for a further 20 to 25 minutes. Serve warm.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.