Gluten Free Homity Pie
This Gluten Free Homity Pie brings British comfort to your table with creamy potatoes, cheese, and leeks in a tender crust—perfect for family dinners!
You know what? There’s something magical about a pie that brings everyone to the table without any fuss. I first discovered Homity Pie during a rainy weekend when I needed something warm, filling, and comforting—but also gluten-free for my family. This British Homity Pie (Gluten-Free) completely won us over with its creamy potato filling and buttery crust that even my pickiest eater devoured.
This Gluten Free Homity Pie is basically a hug in pie form. Imagine tender potatoes mingling with sweet caramelized onions and leeks, all nestled in a golden, flaky gluten-free crust and topped with melted cheese. It’s vegetarian, ridiculously satisfying, and honestly easier to make than you’d think.
Whether you’re new to gluten-free baking or just looking for a cozy dinner idea, this Gluten-Free Potato and Cheese Pie delivers every single time. No fancy techniques required—just simple ingredients and a little patience while it bakes to golden perfection.
Table of Contents
Ingredients
Crust
| Ingredient | Amount |
|---|---|
| Plain gluten free flour blend | 1 1/4 cup (175 g) |
| Almond flour | 1/2 cup (48 g) |
| Salt | 1/2 teaspoon |
| Cayenne powder | 1/4 teaspoon |
| Cold butter, grated or cubed | 6 tablespoons (84 g) |
| Egg, whisked | 1 |
| Cold water | 1-2 tablespoons (15-30 ml) |
Filling
| Ingredient | Amount |
|---|---|
| Butter (or olive oil) | 2 tablespoons (28 g / 30 ml) |
| Medium onions, diced | 2 |
| Leek, finely sliced | 1 |
| Fresh thyme leaves | From 2 sprigs |
| Floury white potatoes, diced | 1.5 pounds (700 g) |
| Double cream or heavy cream | 1/2 cup (120 ml) |
| Salt | 1/2-1 teaspoon |
| Grated cheese | 1.5 cups (170 g) |
| Spring onions, diced | 2 |
Instructions
Crust Prep
In a medium-sized mixing bowl, whisk together the plain flour, almond flour, salt and cayenne. The cayenne adds just a whisper of warmth without any real heat—trust me on this one.
Mix in the cold butter with a fork or pastry cutter until you have a sandy, crumbly mixture. Stir in the whisked egg and watch it start to come together like magic.
Use your hands to bring the dough into a shaggy ball, adding 1-2 tablespoons of cold water as needed. You want just enough moisture so the dough holds together when you squeeze it—not wet or sticky.
Cover the dough and pop it in the fridge while you prep the filling. This rest time helps the gluten-free crust stay tender and easier to work with.
Filling
Warm the butter or olive oil in a large sauce pan or skillet over medium heat. Toss in the onions, leek and thyme, then cook for 5-7 minutes until everything softens and smells absolutely incredible.
Stir in the diced potato, then lower the heat to low and cover with a fitted lid. Let those potatoes steam away for about 15 minutes, stirring occasionally, until they’re perfectly fork-tender.
Once the potatoes are cooked through, remove the lid and mix in the cream. Turn off the heat—you don’t want to scorch that lovely creaminess.
Fold in half of the cheese and half of the sliced green onions, then set the pan aside while you finish the crust. The filling should be thick, creamy, and smell like pure comfort.
Assembly
Preheat your oven to 400°F (200°C) so it’s nice and hot when your Homity Pie (Gluten-Free) is ready to bake.
Place the chilled dough between two sheets of parchment paper and roll it out to at least 11 inches in diameter—big enough to cover a 9-inch pie plate with some overhang. Gluten-free dough can be a little delicate, but the parchment makes it foolproof.
Remove the top layer of parchment, then use the bottom sheet to flip the dough gently into your pie dish. Peel back the paper and smooth over any cracks with your fingers—gluten-free dough is forgiving, so just patch as you go.
Scatter half of the remaining cheese across the bottom of the crust for an extra layer of melty goodness. Pour the creamy potato filling over the cheese, then top with the rest of the cheese and green onions.
Bake in the middle of the oven for 35-40 minutes until the crust edges turn golden brown and the cheese on top gets all bubbly and irresistible. Let the pie cool on a wire rack for at least 10 minutes before slicing—the longer it rests, the better it holds together.
Substitutions
Dairy-Free Option: Swap the butter for olive oil or vegan butter, use coconut cream instead of heavy cream, and choose your favorite dairy-free cheese. The Gluten Free Homity Pie still turns out creamy and delicious without any dairy.
Flour Alternatives: If you don’t have almond flour on hand, try using more of your gluten-free flour blend or swap in oat flour for a slightly nuttier flavor. Just keep the total flour amount the same for the best crust texture.
Cheese Choices: Cheddar is classic, but this Gluten-Free Potato and Cheese Pie works beautifully with Gruyere, fontina, or even a sharp white cheddar. Mix and match based on what’s in your fridge—according to trusted gluten-free baking resources, flexibility with cheese keeps things interesting.
Potato Swaps: Yukon golds or red potatoes work if you can’t find floury whites. They’ll give you a slightly creamier, less fluffy texture, but the pie still tastes amazing.
Troubleshooting
Crust Too Crumbly: Add an extra tablespoon of cold water, one teaspoon at a time, until the dough just holds together. Gluten-free dough needs a bit more moisture than traditional pastry.
Filling Too Watery: Make sure your potatoes are fully cooked and drained well before adding the cream. If needed, let the filling sit uncovered for a few minutes to thicken up before assembling.
Soggy Bottom Crust: Sprinkling that first layer of cheese on the crust creates a barrier that helps prevent sogginess. You can also blind bake the crust for 10 minutes before adding the filling if you want extra insurance.
Dough Breaking During Transfer: Well… this happens sometimes with gluten-free dough, and it’s totally fine! Just press the pieces together in the pan and patch any holes with extra dough from the edges—it’ll bake up beautifully.
Storage & Meal Prep
Store leftover Homity Pie (Gluten-Free) covered in the fridge for up to 4 days. Reheat individual slices in the microwave for about 90 seconds, or warm the whole pie in a 350°F oven for 15-20 minutes until heated through.
You can make the crust and filling separately up to a day ahead, then assemble and bake when you’re ready. The unbaked assembled pie also freezes well for up to 2 months—just add 10-15 extra minutes to the baking time if baking from frozen.
Serving Suggestions
This British Homity Pie (Gluten-Free) is perfect as a main course with a simple green salad and some crusty gluten-free bread on the side. The rich, cheesy filling pairs beautifully with something fresh and tangy to balance all that comfort.
Serve it for Sunday dinner, a cozy weeknight meal, or even Thanksgiving as a vegetarian option that everyone will love. Leftovers are just as good cold for lunch the next day, or you can pack warm slices in thermoses for an easy lunchbox win.
Variations
Kid-Friendly Version: Skip the cayenne pepper and thyme if your little ones are sensitive to flavors, and add a handful of frozen peas to the filling for extra color and nutrition. My kids devour this easy gluten-free comfort food version every time.
Add Protein: Stir in some diced cooked bacon, ham, or prosciutto-wrapped chicken pieces to make this Gluten Free Homity Pie more substantial. It transforms into a complete one-dish meal that’s perfect for hungry families.
Herb Variations: Try rosemary or sage instead of thyme, or add a handful of fresh parsley stirred into the filling right before baking. Fresh herbs make this Gluten-Free Potato and Cheese Pie taste even more vibrant and homemade.
Crustless Option: Man, oh man, if you’re short on time, you can skip the crust entirely and bake the filling quiche-style in a greased pie dish. It’s just as tasty and cuts the prep time in half.
Gluten Free Homity Pie FAQs
Can I make this ahead for a party?
Absolutely! Assemble the Homity Pie (Gluten-Free) completely, cover it tightly, and refrigerate for up to 24 hours before baking. Just add 5-10 extra minutes to the baking time since it’ll be going in cold.
What’s the best cheese for this recipe?
A good sharp cheddar gives you classic British flavor, but Gruyere adds a nutty richness that’s absolutely divine. Feel free to mix cheeses for more complexity in your Gluten Free Homity Pie.
How do I know when the potatoes are done?
They should be tender enough to pierce easily with a fork but not falling apart. About 15 minutes covered over low heat usually does the trick, but check and stir every 5 minutes to be safe.
Why is my gluten-free crust so fragile?
Gluten-free pastry lacks the elasticity of wheat-based dough, which is why using the parchment paper method helps so much. Don’t worry about a few cracks—they add rustic charm and won’t affect the final taste at all.
Can I freeze this pie?
Yes! Freeze the baked and cooled pie tightly wrapped for up to 3 months, or freeze it unbaked as mentioned in the storage section. According to authoritative nutrition research on meal prep, properly frozen meals maintain quality and make weeknight dinners effortless.
This Gluten Free Homity Pie brings all the cozy vibes of British comfort food right to your gluten-free kitchen. It’s proof that simple ingredients—potatoes, cheese, leeks, and a tender crust—can create something truly special. Whether you’re feeding your family on a Tuesday night or bringing a dish to share during the holidays, this British Homity Pie (Gluten-Free) always delivers warmth, flavor, and that “made with love” feeling we’re all craving.
Gluten Free Homity Pie
Equipment
- 9-inch pie plate
- Medium mixing bowl
- Large saucepan or skillet
- Rolling Pin
- Parchment paper
- Fork or pastry cutter
- Wire cooling rack
Ingredients
Crust
- 1 ¼ cup plain gluten free flour blend 175 g
- ½ cup almond flour 48 g
- ½ teaspoon salt
- ¼ teaspoon cayenne powder
- 6 tablespoons cold butter 84 g, grated or cut into cubes
- 1 egg whisked
- 1-2 tablespoons cold water 15-30 ml
Filling
- 2 tablespoons butter 28 g, or olive oil 30 ml
- 2 medium onions diced
- 1 leek finely sliced
- 2 sprigs fresh thyme leaves only
- 1.5 pounds floury white potatoes 700 g, diced
- ½ cup double cream or heavy cream 120 ml
- 1/2-1 teaspoon salt
- 1.5 cups grated cheese 170 g
- 2 spring onions diced
Instructions
- In a medium-sized mixing bowl, whisk together the plain flour, almond flour, salt and cayenne. Mix in the cold butter with a fork or pastry cutter until you have a sandy, crumbly mixture. Stir in the whisked egg and use your hands to bring the dough into a shaggy ball, adding 1-2 tablespoons of cold water as needed. Cover the dough and refrigerate while you prep the filling.
- Warm the butter or olive oil in a large sauce pan or skillet over medium heat. Toss in the onions, leek and thyme, then cook for 5-7 minutes until everything softens.
- Stir in the diced potato, then lower the heat to low and cover with a fitted lid. Let those potatoes steam away for about 15 minutes, stirring occasionally, until they’re perfectly fork-tender.
- Once the potatoes are cooked through, remove the lid and mix in the cream. Turn off the heat. Fold in half of the cheese and half of the sliced green onions, then set the pan aside while you finish the crust.
- Preheat your oven to 400°F (200°C).
- Place the chilled dough between two sheets of parchment paper and roll it out to at least 11 inches in diameter. Remove the top layer of parchment, then use the bottom sheet to flip the dough gently into your 9-inch pie dish. Peel back the paper and smooth over any cracks with your fingers.
- Scatter half of the remaining cheese across the bottom of the crust. Pour the creamy potato filling over the cheese, then top with the rest of the cheese and green onions.
- Bake in the middle of the oven for 35-40 minutes until the crust edges turn golden brown and the cheese on top gets bubbly. Let the pie cool on a wire rack for at least 10 minutes before slicing.
