Sliced Potato Pie Recipe: Buttery Crust and Creamy Spiced Filling

This sliced potato pie recipe delivers the perfect balance of buttery crust and velvety spiced filling—no one will guess it’s made with humble potatoes. 💛 I first discovered this technique when I needed to use up a mountain of leftover spuds, and now it’s a staple in my dessert rotation.

The secret lies in thinly slicing the potatoes and cooking them just until tender, then blending them into a silky, cheesy filling that bakes into golden perfection.

The filling combines creamy ingredients like sour cream, sharp cheddar, and a touch of nutmeg for warmth, while the crust gets its signature flakiness from cold butter cut into flour.

What makes this version special is the foolproof method—no need for fancy techniques, just precise slicing and gentle baking to keep the texture tender yet sturdy enough to slice neatly. The result?

A pie with layers of buttery, spiced potato filling that melts in your mouth and a crust that holds together beautifully.

Once baked, the pie emerges with a golden-brown crust and a filling so smooth it almost feels like custard. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of creamy, cheesy, and slightly sweet potato flavors.

It’s the kind of dessert that feels indulgent yet satisfying, perfect for holidays or when you want to impress without spending hours in the kitchen.

Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate it further. The best part? Leftovers reheat beautifully, making it an ideal make-ahead dessert. Let’s get started on creating this crowd-pleaser that tastes like comfort food at its finest.

Ingredients for sliced potato pie

Buttery crust meets velvety spiced potato filling—this pie is pure comfort in every bite!

The potatoes are the star, so grab Russet—they're waxier and hold up better to slicing. Trader Joe's and Whole Foods usually have the best organic ones, but any Russet will work. Thin slices are key here—use a mandoline if you've got one, or carefully hand-slice them about 1/8-inch thick. The secret to that perfect crust? Cold butter cut into the flour until it looks like coarse crumbs. Don't overwork the dough—just handle it enough to bring it together. And trust me on the aged cheddar—Cabot or sharp white cheddar makes all the difference in flavor.

No mandoline? A sharp chef's knife works—just be patient. The filling can handle a few substitutions: cream cheese instead of half the sour cream makes it even richer, and maple syrup for sugar adds depth. Want extra flakiness in the crust? Add 1 tbsp of cornstarch to the flour. The nutmeg is non-negotiable though—it's what gives that classic spiced potato pie aroma. And if you're making this ahead, let the filling sit overnight—flavors meld beautifully. For the crust, chilling it for at least 30 minutes before rolling is worth the extra time.

This pie tastes even better the next day—honestly, it's the best part. Store leftovers covered at room temperature for 2 days, or refrigerate for up to 4 days. To reheat, wrap slices in foil and warm at 350°F for 10 minutes. Freeze slices between parchment paper for up to 3 months. I always make a double batch—one for now, one for later. The crust stays crisp, and the filling keeps that perfect creamy texture even after reheating. Serve with that whipped cream, and you've got dessert perfection.

Step-by-step instructions for sliced potato pie

Here's how to create a showstopping potato pie with a golden crust and velvety filling.

Peel the 4 lbs Russet Potatoes and cut them into ¼-inch thick slices. Place them in a large pot of cold, salted water and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes until they're just tender when pierced with a knife.

Drain immediately and let them cool slightly. I like to spread them on a baking sheet to cool faster—this prevents them from turning mushy when mixed with the other ingredients. The potatoes should be hot but not steaming when you handle them, or they'll release too much moisture into your filling.

In a large mixing bowl, combine the cooled potato slices with the 2 cups Sharp Cheddar Cheese, 1 cup Sour Cream, 0.5 cup Heavy Whipping Cream, 0.25 cup Granulated Sugar, 1 tsp Ground Nutmeg, 1 tsp Salt, and 0.5 tsp Black Pepper. Mix gently but thoroughly—you want the cheese to melt slightly and coat the potatoes evenly.

Add the 2 whole Large Eggs and 1 tsp Vanilla Extract, mixing until just combined. The filling should be thick but still pourable. If it looks too dry, add 1-2 tablespoons of ice water at a time until it reaches a smooth, spreadable consistency. This is your secret to that perfect creamy texture!

In a separate bowl, cut the 1.5 cups Unsalted Butter into small cubes and mix with the 2.5 cups All-Purpose Flour and 1 tbsp extra flour for dusting. Use a pastry cutter or your fingers to work the butter into the flour until you have a crumbly texture with pea-sized butter pieces.

Gradually add the 0.5 cup Ice Water, mixing just until the dough comes together. Don't overwork it—just until it holds when pressed. Shape the dough into a ball, wrap in plastic, and chill for 30 minutes. This resting time is crucial for a flaky crust. While it chills, preheat your oven to 375°F.

Roll out the chilled dough on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang around the edges. Transfer to the pie dish and trim the excess. Press the dough gently against the bottom and sides to create a snug fit.

Spread the potato filling evenly into the crust, mounding it slightly in the center. Bake for 45-50 minutes until the crust is deep golden brown and the filling is set but still slightly jiggly in the center. If the edges brown too quickly, cover them with foil after 20 minutes.

Let the pie cool for 15 minutes before slicing—this helps the filling set completely. Serve warm with a dollop of 0.5 cup Whipped Cream on top. The contrast of the cool whipped cream against the warm, spiced potato filling is pure magic. Each bite should deliver that perfect balance of creamy, cheesy goodness with just the right amount of nutmeg warmth.

Pro cooking tips for this dish

Perfect Slicing Technique

Use a mandoline slicer for perfectly even slices—about ⅛-inch thick. If you don’t have one, carefully hand-slice with a sharp chef’s knife. The goal is thin, consistent slices that cook evenly.

I’ve found that Russet potatoes hold up best when sliced this way, preventing a watery filling. Let the slices cool slightly after parboiling to avoid releasing excess moisture into your mixture. 🥔

Crust Flakiness Secrets

For that signature buttery flakiness, cut 1.5 cups cold unsalted butter into the flour until you have pea-sized pieces—no bigger, or your crust will be tough. Work quickly and keep everything cold.

I like to chill the dough for at least 30 minutes before rolling, which prevents shrinking and ensures those beautiful layers. Don’t skip this step—it’s what makes the difference between a good crust and a great one. ❄️

Filling Consistency Tips

The filling should be thick but pourable—like a loose batter. If it looks too dry, add 1 tablespoon ice water at a time until it reaches the right texture. Overmixing can make the filling gummy, so mix just until the cheese melts slightly.

I’ve learned the hard way that room-temperature eggs blend in more smoothly than cold ones. Pro tip: Let the filling sit for 10 minutes before baking to help it set properly. 🥛

Even Baking Trick

If your crust edges brown too quickly, cover them with aluminum foil after 20 minutes in the oven. This protects the crust while the center continues to bake. The filling should be set but slightly jiggly in the middle when done—this ensures it stays creamy.

I always bake mine at 375°F for 45-50 minutes, but your oven may vary. A toothpick inserted should come out clean or with just a few moist crumbs. 🔥

Make-Ahead Magic

This pie tastes even better the next day! Assemble it ahead of time, refrigerate the unbaked pie for up to 24 hours, then bake as directed. For leftovers, store slices wrapped in foil at room temperature for 2 days or refrigerate for 4 days.

To reheat, wrap a slice in foil and warm at 350°F for 10 minutes—this keeps the crust crisp and the filling creamy. I always make a double batch—one for now, one for later. 💫

Serving Like a Pro

Let the pie cool for 15 minutes before slicing—this helps the filling set completely. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. For extra flair, sprinkle with ground cinnamon or a pinch of smoked paprika before serving.

The contrast of cool whipped cream against the warm, spiced filling is what makes this pie unforgettable. Trust me, your guests will ask for seconds! 🍦

Frequently asked questions