Gold Potato Pie has layers of Yukon Gold potatoes baked in a rich bath of milk, heavy cream, garlic, and Parmesan cheese for the best side dish ever.

Gold Potato Pie Recipe To Expand On Your Side Dishes


Gold Potato Pie may well be my favorite potato side dish and will soon become yours. Thin slices of Yukon Gold potatoes are layered into a pie and baked swimming in a garlic Parmesan sauce. It is a nice change from the usual mashed potatoes, and it may be made in advance if need be. If you want to jazz it up a bit, add some chopped ham or bacon bits.

Red potatoes are easily substituted for gold potatoes, since they are both waxy varieties. Idahos or russets are not good candidates because mealy varieties don’t hold together as well.

Gold Potato Pie Recipe

1 cup milk
1 cup heavy cream
2 Tablespoons butter, optional
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, pressed
2 pounds (about 4 medium) Yukon Gold potatoes (or red potatoes), peeled and rinsed
1/4 cup grated Parmesan cheese
1 Tablespoon chopped chives for garnish

Heat milk, heavy cream, butter, onion powder, kosher salt, pepper, and garlic in a heavy saucepan just to the boil. Remove from heat, cover, and keep warm.

Preheat oven to 375 F. Liberally coat a heavy glass 10-inch deep-dish pie plate with vegetable spray.

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Use a mandoline, slicing blade in a food processor, or a sharp knife to cut gold potatoes into very thin slices.

Pour 1/3 cup of the cream mixture into the bottom of the prepared pie plate. Starting from the outer edge and working in, place half of the potato slices in concentric circles, overlapping each slice about half-way. Sprinkle with half of the Parmesan cheese. Repeat layering the second half of the potatoes. Carefully pour the remaining cream mixture over the potatoes, without dislodging the layers, so the potatoes are evenly coated.

Place the pie plate on a rimmed baking sheet to catch any potential drips or boilovers. Bake the potato pie in the lower third of the oven for 20 minutes. Remove and press down potatoes with a slotted spoon so they are covered with liquid. Sprinkle with remaining Parmesan cheese. Bake an additional 40 to 45 minutes, or until potatoes are tender and top is golden.

Remove from oven and sprinkle with chives. Let rest for 15 minutes before cutting to serve.

Yield: 8 servings

Note: You may make gold potato pie a day in advance. Bring the cooked pie to room temperature after baking, cover with foil, and refrigerate. Reheat in a 375 F-oven for 30 minutes. Remove foil, and bake an additional 5 minutes until top is bubbly. Let stand for 15 minutes before serving.

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Gold Potato Pie Recipe Recipe Photo © 2017 Peggy Filippone
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