Farmhouse Potato Pie with Roasted Garlic and Sharp Cheddar

Farmhouse Potato Pie with Roasted Garlic and Sharp Cheddar 🥔🧀 Creamy inside, crisp and golden on top, and full of mellow roasted-garlic depth. This is the kind of potato pie that feels homely but still slices neatly enough for a proper plate. Serve it with a sharp salad, roast vegetables, soup, or simply a spoon of yogurt and herbs. Yield: 4 generous servings Time: about 1 hour 25 minutes, including resting Ingredients - 1 kg waxy or all-purpose potatoes, peeled if you like, sliced very thin - 1 whole garlic bulb - 1 tablespoon olive oil - 25 g butter, plus extra for the dish - 1 medium onion, finely sliced - 250 ml single cream or half-and-half - 1 teaspoon Dijon mustard - 1 teaspoon fresh thyme leaves, plus extra for the top - 160 g sharp Cheddar, coarsely grated - 1/2 teaspoon fine sea salt, plus more to taste - Black pepper - Optional: 1 tablespoon chopped chives or parsley for serving Method 1. Roast the garlic. Heat the oven to 190C / 375F. Slice the top from the garlic bulb, drizzle with olive oil, wrap loosely in foil and roast for 35-40 minutes until the cloves are soft and sweet. Let it cool enough to handle, then squeeze the cloves from the skins. 2. Start the onion. Melt the butter in a small pan and cook the sliced onion over medium-low heat for 8-10 minutes, until glossy and softened but not deeply browned. Season lightly. 3. Make the garlic cream. Warm the cream gently with the roasted garlic, mustard, thyme, salt and plenty of black pepper. Mash the garlic into the cream so it becomes savoury and fragrant. Do not boil it hard. 4. Layer the pie. Butter a medium baking dish. Add a layer of thin potato slices, a little onion, a scatter of Cheddar and a spoon of garlic cream. Repeat until everything is used, finishing with cream and a generous Cheddar layer on top. 5. Bake covered first. Cover the dish with foil and bake for 35 minutes, until a knife slides through the centre with only slight resistance. If the potatoes are cut thicker, give them another 10 minutes before uncovering. 6. Brown the top. Remove the foil and bake for 18-25 minutes more, until the cheese is bubbling, deeply golden at the edges and the cream has settled into the layers. 7. Rest before slicing. Let the pie stand for 10 minutes. This matters: the layers firm up, the cream thickens, and the slices come out cleaner. Serving and storage tips - Serve with lemony greens, tomato salad, roast chicken, sausages, soup, or a simple herb yogurt spoon. - For a sharper finish, add a few pickled onions or cornichons on the side. - Leftovers keep chilled for up to 3 days. - Reheat uncovered at 180C / 350F until hot, so the top turns crisp again. Save this for a cosy tray-bake dinner. 🍽️ Tasteloom.club - easy recipes for everyday cravings