Cheesy Potato Cobbler
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This savory twist on cobbler combines tender potato slices with a cheesy, buttery crust. Think of it as the ultimate comfort food hybrid – part scalloped potatoes, part biscuit, and completely delicious. Like our creamy baked potato soup, it’s a creative way to transform humble potatoes into something special.
Why You’ll Love This Recipe
- Combines two comfort food favorites – potatoes and cheesy biscuits
- Perfect make-ahead dish for busy weeknights
- Works as both a side dish or vegetarian main
- Simple ingredients create impressive results
What is a Savory Cobbler?
While most people know cobbler as a fruit dessert, this savory version uses the same technique of topping a filling with dollops of dough. The result is a golden-brown, biscuit-like crust over creamy, tender potatoes.
Ingredients
For the Filling:
- Potatoes: Medium potatoes sliced uniformly for even cooking. Choose starchy varieties like Russet for the creamiest results.
- Half & Half: Creates a rich sauce that coats the potatoes. For tips on working with cream-based dishes, check our chicken portobello casserole recipe.
- Nutmeg: Adds warmth and depth to the creamy sauce.
For the Cobbler Topping:
- Butter: Cold butter is crucial for creating a flaky, tender crust.
- Flour and Baking Powder: The foundation for the biscuit-like topping.
- Cheese Blend: Mozzarella adds stretch while Parmesan brings sharp, salty notes.
Substitutions and Additions
- Sweet Potatoes: Can replace regular potatoes for a nutrient boost.
- Heavy Cream: Makes an even richer substitute for half & half.
- Herbs: Try adding thyme or rosemary to the filling.
Instructions
Preparing the Filling
Preheat oven to 400°F. Choose a 9″ pie plate and grease thoroughly, including sides.
Using a mandoline or sharp knife, slice potatoes into uniform 1/4″ slices. If cut ahead, keep in cold water to prevent browning.
In the prepared pie plate, layer potato slices in an overlapping pattern. This creates even distribution and ensures every bite has potato.
Pour half & half over the potatoes. The liquid should come about 3/4 up the sides of the potatoes.
Sprinkle with nutmeg, salt, and pepper. The nutmeg adds warmth without being obviously present.
Place in preheated oven and bake for 20 minutes. This par-cooking ensures tender potatoes.
Making the Cobbler Topping
While potatoes bake, in a large bowl, whisk together flour, baking powder, and salt.
Cut cold butter into small cubes. Using a pastry blender or your fingertips, work butter into flour mixture until it resembles coarse crumbs. Look for pieces no larger than peas.
Make a well in center of flour mixture. Pour in milk and add eggs one at a time, stirring gently after each addition.
Fold in both cheeses just until combined. Don’t overmix or the topping will be tough.
Assembly and Final Baking
Remove potatoes from oven. Let stand 5 minutes – this prevents the topping from sinking.
Using two spoons, drop dollops of dough onto potatoes. Leave some gaps for steam to escape.
Return to oven and bake 20-25 minutes until deeply golden brown.
Recipe Tips
- Use a mandoline with hand guard for consistent 1/4″ slices
- If cutting ahead, submerge slices in cold water and dry thoroughly before using
- Russet potatoes work best – their starch helps thicken the sauce
- Layer potatoes in circles for the most attractive presentation
Making Perfect Cobbler Topping
- Freeze butter for 15 minutes before cutting to ensure it’s very cold
- Use box grater to grate frozen butter for quickest incorporation
- Don’t twist the biscuit cutter or dough won’t rise as high
- Leave dough pieces fairly rough – this creates more texture
- If dough feels sticky, chill for 15 minutes before topping potatoes
Baking Success
- Position rack in center of oven for even cooking
- Place pie plate on a baking sheet to catch any overflow
- Rotate dish halfway through final baking for even browning
- Check doneness by inserting a knife into center – it should meet no resistance
- Let rest 10-15 minutes before serving to set up properly
Troubleshooting
- If topping browns too quickly, tent with foil
- If sauce seems too thin, let rest longer before serving
- If potatoes aren’t tender enough, lower heat to 350°F and cook longer
- For extra golden top, brush with egg wash before final bake
Serving Suggestions
Pairs perfectly with Southern roast beef or any main dish from our comfort food dinner ideas.
Storage & Reheating
Store covered in refrigerator up to 3 days. Reheat covered at 350°F until warmed through, about 20 minutes.
Make Ahead Tips
- Slice potatoes ahead (store in cold water)
- Mix dry ingredients for topping
- Assemble completely and refrigerate up to 24 hours before baking
Recipe FAQ
Q: Can I make this ahead?
A: Yes, assemble up to 24 hours ahead and refrigerate unbaked.
Q: Why pre-bake the potatoes?
A: Ensures potatoes cook completely without over-browning the topping.
Q: Can I freeze this dish?
A: Not recommended – cream-based dishes can separate when frozen.
Q: How do I know when it’s done?
A: Topping should be golden brown and potatoes tender when pierced.
Cheesy Potato Cobbler
Try this savory version of the classic cobbler made with potatoes and cheese for a delicious side dish
Ingredients
Filling Ingredients:
- 4 medium potatoes, sliced into 1/4” slices
- 1-1/2 c. Half & half
- 1 t. Ground nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dough Ingredients:
- 2 large eggs
- 2 c. all purpose flour
- 3 t. baking powder
- 1 t. salt
- 1/2 c. butter, cold and cut into small cubes
- 1/2 c. milk
- 1/2 c. mozzarella, shredded
- 1/4 c. grated parmesan
Instructions
Preparing the Filling
- Preheat oven to 400°F. Choose a 9" pie plate and grease thoroughly, including sides.
- Using a mandoline or sharp knife, slice potatoes into uniform 1/4" slices. If cut ahead, keep in cold water to prevent browning.
- In the prepared pie plate, layer potato slices in an overlapping pattern. This creates even distribution and ensures every bite has potato.
- Pour half & half over the potatoes. The liquid should come about 3/4 up the sides of the potatoes.
- Sprinkle with nutmeg, salt, and pepper. The nutmeg adds warmth without being obviously present.
- Place in preheated oven and bake for 20 minutes. This par-cooking ensures tender potatoes.
Making the Cobbler Topping
- While potatoes bake, in a large bowl, whisk together flour, baking powder, and salt.
- Cut cold butter into small cubes. Using a pastry blender or your fingertips, work butter into flour mixture until it resembles coarse crumbs. Look for pieces no larger than peas.
- Make a well in center of flour mixture. Pour in milk and add eggs one at a time, stirring gently after each addition.
- Fold in both cheeses just until combined. Don't overmix or the topping will be tough.
Assembly and Final Baking
- Remove potatoes from oven. Let stand 5 minutes - this prevents the topping from sinking.
- Using two spoons, drop dollops of dough onto potatoes. Leave some gaps for steam to escape.
- Return to oven and bake 20-25 minutes until deeply golden brown.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 854Total Fat: 43gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 211mgSodium: 1525mgCarbohydrates: 95gFiber: 6gSugar: 9gProtein: 23g
