Sliced Potato Pie Recipe: Rustic Crust and Creamy Spud Filling Fusion

This sliced potato pie recipe transforms humble spuds into a showstopping dessert that feels both rustic and refined. 💛 After years of testing variations—from scratch crusts to no-bake shortcuts—I’ve perfected a method that delivers a creamy, velvety filling with crispy, caramelized edges.

The secret? Thinly sliced potatoes baked until tender yet firm enough to slice like pie, all held together by a buttery, herby crust that’s easier to make than you’d think.

What makes this recipe special is its versatility—you can use a traditional pie crust, a simple shortbread base, or even a no-bake cookie crust for a modern twist. The filling combines mashed potatoes with cream, cheese, and a touch of sugar for subtle sweetness, then bakes until golden and set.

It’s the kind of dessert that feels indulgent but comes together in under an hour, with just 15 minutes of active prep. Perfect for potlucks, holiday gatherings, or when you want to impress without spending all day in the kitchen.

The result is a pie that’s creamy in the center, with a satisfying bite from the slightly crispy potato slices. Top it with a sprinkle of flaky sea salt and fresh herbs for brightness, or keep it classic with a dusting of powdered sugar.

The best part? Leftovers reheat beautifully, making it ideal for meal prep or feeding a crowd. This isn’t your grandmother’s potato pie—it’s a dessert that bridges comfort food and modern baking with ease.

Whether you’re a seasoned baker or a beginner, this recipe delivers foolproof results. The technique is simple, but the flavor is anything but ordinary. Let’s get baking—your taste buds (and guests) will thank you.

Ingredients for sliced potato pie

Six simple ingredients transform humble potatoes into a showstopping dessert everyone will crave.

The potatoes are everything here—Russets are ideal because they’re starchy enough to hold their shape when thinly sliced. Grab a mandoline for even slices, or hand-slice with a sharp knife. Trader Joe’s and Whole Foodscold butter is key—it creates flaky layers that make this pie feel restaurant-quality. I always use European-style butter like Plugrá or Land O’Lakes Organic for that extra richness, but any good brand works.

No heavy cream? Full-fat coconut cream works in a pinch, though it’ll have a slightly different texture. The cheddar should be aged—sharp white cheddar melts best, but yellow cheddar works too. For the crust, if you’re feeling fancy, swap the flour for almond flour (use the same amount) for a gluten-free option. The vanilla extract matters here—pure Madagascar bourbon vanilla adds depth, but imitation will still get the job done. If you’re prepping ahead, slice the potatoes and store them in cold water in the fridge for up to 24 hours before baking. The crust dough can be made a day ahead and chilled until ready to use.

This pie reheats beautifully—just pop slices in the oven at 350°F for 10 minutes to restore that creamy texture. Leftovers keep well in the fridge for 4-5 days, though I’ve never had any last that long. For make-ahead baking, assemble the pie and refrigerate overnight before baking. The crust holds up better after chilling. Store any leftovers in an airtight container, and if you’re planning ahead, it freezes for up to 3 months. Just thaw overnight in the fridge before reheating. The best part? The flavor improves as it sits—perfect for potlucks or holiday gatherings where you can bake it fresh and serve it warm.

Step-by-step instructions for sliced potato pie

Here's how to create that perfect balance of flaky crust and velvety spud filling.

Preheat your oven to 375°F. While it heats, peel the 3 lb russet potatoes and slice them ⅛-inch thick using a mandoline or sharp knife. I like to soak the slices in cold water for 5 minutes to remove excess starch, then drain and pat completely dry with paper towels.

In a large bowl, combine the potato slices with 1.5 cups heavy cream, 1.5 cups shredded sharp cheddar cheese, and ¼ cup granulated sugar. Mix gently—just until the cheese melts slightly and coats the potatoes. The filling should look creamy but still hold its shape when spooned. Taste and adjust seasoning with salt if needed.

In a separate bowl, whisk together 1.5 cups all-purpose flour, ½ tsp salt, and ¼ cup granulated sugar. Cut in the ¾ cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add the 1 whole large egg and 1 tsp vanilla extract, mixing just until combined.

Press half of the dough into a 9-inch pie dish, creating a thin, even layer on the bottom and up the sides. I use my fingers to smooth it out, making sure to cover the entire bottom and about 1 inch up the sides. This ensures the crust won't shrink during baking. Keep the remaining dough chilled until ready to use.

Spread the potato mixture evenly over the crust in the pie dish, creating a single layer. Press down gently to help the potatoes settle and release any air bubbles. Sprinkle the ¼ cup chopped fresh thyme leaves over the top for that aromatic touch.

Roll out the remaining dough to about ⅛-inch thickness and place it over the potato filling. Seal the edges by pinching them together firmly with your fingers or a fork. Cut a few small slits in the top crust to allow steam to escape during baking. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbly.

Remove the pie from the oven and let it cool for 10 minutes. While it's still warm, brush the top crust with melted ½ cup unsalted butter (salted to taste) for extra richness. Sprinkle with ½ tsp flaky sea salt and, if using, dust with ¼ cup powdered sugar for that sweet contrast.

Let the pie cool for another 15 minutes before slicing. The filling should be creamy and pull slightly in the center when gently shaken. Serve warm with a simple green salad or steamed vegetables—this pie is rich enough to stand on its own but pairs beautifully with lighter sides. Enjoy the perfect balance of flaky, buttery crust and velvety potato filling!

Perfect pairings for these flavors

Classic Salad Pairings

This rich potato pie deserves a light, crisp salad to balance its creaminess. My go-to is a Boston-style wedge salad with iceberg lettuce, blue cheese crumbles, and a tangy buttermilk dressing.

The cool, creamy contrast cuts through the pie’s richness beautifully. For a quicker option, toss arugula with lemon vinaigrette—the peppery bite refreshes your palate after each bite. 🥗

Creamy Soup Match

Pair your pie with a warm bowl of New England clam chowder for a cozy, comforting meal. The briny, creamy soup complements the pie’s sweet-savory notes perfectly. If you’re avoiding seafood, roasted butternut squash soup with a touch of sage works wonderfully too.

Both soups reheat beautifully, making them ideal for potlucks or family dinners.

Herbal Tea Harmony

For a non-alcoholic pairing, serve this pie with Earl Grey tea—the bergamot notes enhance the thyme and cheese flavors in the filling. If you prefer something warmer, chamomile tea with a splash of honey adds a soothing touch.

For a festive twist, a cup of spiced apple cider (warm or cold) brings out the pie’s caramelized edges. 🍵

Wine Pairing Secrets

For wine lovers, a dry Riesling from Germany or Washington State is my top pick—its crisp acidity and subtle sweetness mirror the pie’s balance. If you prefer red, a Pinot Noir with earthy undertones complements the thyme and cheddar beautifully.

Avoid heavy, oaky whites or bold reds that might overpower the delicate flavors.

Unexpected Beer Pairing

Don’t overlook beer! A Belgian witbier like Hoegaarden adds citrusy brightness that cleanses your palate between bites. For a malty option, try a light lager like Peroni or a honey ale—both enhance the pie’s sweet and savory notes without competing.

The carbonation also helps cut through the richness, making each bite feel fresh. 🍺

Dessert Follow-Up

If you’re serving this as a dessert, finish the meal with vanilla bean ice cream or whipped cream—the cool, creamy texture contrasts perfectly with the warm pie.

For a lighter option, fruit compote (like rhubarb or berry) adds a tart, refreshing finish that balances the richness of the potato filling.

Frequently asked questions