1,613 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).

Get every new recipe, step by step in pictures, by email. Free, max 2 emails a week.

Potato and cheese pie

Name: Potato and cheese pie
Prep time: 24 min
Cook time: 30 min
Total time: 54 min
Yield: 1 tart
Cuisine: French
Ingredients: 300 g shortcrust pastry (pâte brisée); 300 g cheese; Thyme; 300 g cooked potatoes; 150 g cream

For this very simple recipe, a layer of cheese is placed in a shortcrust pastry base, followed by potato slices and a little cream before browning in the oven.

40 K 5/5 (3 reviews)389400

Duration

55 min.

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 tart, you will need:

1 300 g shortcrust pastry (pâte brisée)
2 300 g cheese
3 Thyme
4 300 g cooked potatoes
5 150 g cream
Total weight: 1,050 grams

Times for this recipe

Preparation

25 min.

Cooking

30 min.

All in all

55 min.

Preparation 25 min.

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 10 min.

Spread 300 g shortcrust pastry (pâte brisée) and line a tart tin, here 24 cm (9.5 inches) in diameter.

Preheat your oven to 200°C (390°F).

Step 2 - ⌛ 5 min.

Thinly slice 300 g cheese and spread over the dough.

I've used leftover feta and mozzarella, but you can use any cheese you like.

Step 3 - ⌛ 1 min.

Sprinkle with a little thyme.

Step 4 - ⌛ 3 min.

Peel and slice 300 g cooked potatoes.

Step 5 - ⌛ 3 min.

Spread over the cheese, season with pepper and salt.

Step 6 - ⌛ 2 min.

Add 150 g cream and a little thyme.

Step 7 - ⌛ 30 min.

Bake in the oven for 30 minutes, checking for color at the end.

Remarks

Preferably use soft cheeses such as goat cheese and Morbier, which will melt better when cooked.

Thyme goes very well with the cheeses I've used, feta and mozzarella, but if you're unsure about your cheese(s), leave it out.

Keeping: Several days in the fridge, protected by cling film.

Source: Homemade.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	19 g RDI=7 %	21 g RDI=28 %	299 kcal RDI=15 %	1,251 kJ RDI=15 %
Whole recipe	95 g RDI=145 %	204 g RDI=77 %	216 g RDI=296 %	3,138 kcal RDI=157 %	13,138 kJ RDI=157 %