If you’re craving something warm, simple, and deeply comforting, this Cheese & Potato Pie is the kind of dish that is a real family pleaser. Made with tender slices of waxy potatoes, plenty of melty cheese, sweet onion, and a handful of green beans for color and goodness, it bakes into a creamy, savory custard that’s almost like a cheesy potato omelet — but even better. It’s budget‑friendly, family‑friendly, and a wonderful way to use leftover potatoes or even tinned ones.
This is the kind of old‑fashioned, no‑fuss recipe that fills your kitchen with the coziest aroma and makes a simple supper feel special. Serve it warm with fresh bread, sliced tomatoes, and a crisp salad, and you’ve got a meal that’s as comforting as it is delicious. It also makes for a great Vegetarian Entree for those veggies in your life.
This dish I am showing you today is a fabulous vegetarian main dish, filled with lovely flavors and textures, always assuming that you still eat eggs and cheese. It makes a great use of leftover cooked potatoes, or you can cook potatoes fresh to use in it as I have done.
You could also serve this as a side dish if you are a meat eater, or even add cubed meat to the casserole if you wanted to. Smoked sausage, ham, browned sausage meat, etc. all would work very well. As you can see it is very adaptable.
Cheese, onions, potatoes, and green beans are layered up in a dish and then a seasoned milk and egg mixture is poured over top. It is then baked, covered, for about 20 minutes or so. You uncover it, give it a stir and then bake it for another 20 or 25 minutes, until all of the flavors have melded and the custard has set properly. It is almost like a baked potato and cheese omelet, and is very, very good.
It is very simple and yet has fabulous flavors. Hearty and delicious, this is wonderful served along with some buttered brown bread, a tasty leafy salad and some sliced fresh tomatoes.
INGREDIENTS NEEDED TO MAKE
CHEESE & POTATO PIE
Simple ingredients put together in the most delicious way. You can't go wrong.
- 2 pounds (700g) waxy new potatoes, peeled and sliced
- 2 large free range eggs
- 9 1/2 fluid ounces (275ml) whole milk
- 1 generous cup (125g) grated cheese ( I used Parmesan and Cheddar)
- salt and black pepper
- 1 small onion, chopped
- a generous handful of sliced green beans
NOTES ON INGREDIENTS
- Waxy new potatoes are potatoes that hold their shape during cooking. They will not turn to mush. This is the perfect time of year for those.
- It is not necessary to use free range eggs. That is a personal choice.
- Do use whole milk (homogenized). This is integral to the rich creaminess of the custard.
- Use any well flavored cheese that you enjoy. I used Parmesan and a strong cheddar.
- You can add some dried herbs along with the salt and pepper for even more flavor. Thyme and summer savory both would work well, but so would basil, or oregano, etc.
- Peel the onion before chopping. I like to chop it fairly fine.
- I cut the green beans into two inch lengths. Any larger ones I slivered so that they were all roughly about the same size.
HOW TO MAKE CHEESE & POTATO PIE
This is truly a simple bake. Prepare to be dazzled by it's simplicity.
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Parboil the potatoes for about 5 minutes in lightly salted boiling water. Drain well, and cool slightly. (Alternatively use leftover cooked new potatoes, peeled and sliced.)
- Butter an oven-proof dish. Layer in the potato, grated cheese, onion and green beans alternately, ending with a layer of cheese. (If you prefer you can use a different vegetable, just make sure it is cut roughly the same size as green beans. Also if it is a harder vegetable such as carrots, you may want to parboil them.)
- Beat together the eggs and milk, seasoning lightly with salt and black pepper. (You could add some fresh or dried herbs as well if you wish. Thyme and summer savory both work well.)
- Pour the egg mixture over the potatoes and cheese in the dish. Cover tightly with a buttered sheet of foil. (This is important.)
- Cook in the preheated oven for 25 minutes. Uncover and stir the potatoes from the outside to the center. (This helps to distribute the custard evenly.)
- Cook, uncovered for a further 20 to 25 minutes. Serve warm.
HINTS & TIPS FOR SUCCESS
Use waxy potatoes for the best texture
Waxy new potatoes hold their shape beautifully and won’t turn mushy during baking.
Leftover or tinned potatoes work perfectly
Don’t hesitate to use leftover cooked potatoes or even well‑drained tinned new potatoes. Both options work very well and save time.
Parboil just until barely tender
A quick 5‑minute parboil is all they need before layering. This keeps the slices intact and prevents overcooking later in the oven.
Layer thoughtfully for even flavor
Alternate potatoes, cheese, onions, and green beans so every bite has a bit of everything. Finish with cheese on top for that gorgeous golden layer.
Season the custard mixture well
The eggs and milk form a savory custard that binds the whole dish. A light seasoning of salt and pepper ensures the flavors shine through. You could also add some dried herbs to give the dish even more flavor. Thyme or summer savory would both work well.
Cover tightly for the first bake
Covering the dish traps steam, helping the custard begin to set gently without drying out the top. This step is essential for that creamy, omelet‑like texture.
Stir from the outside in
When you uncover the dish halfway, give the potatoes a gentle stir from the edges toward the center. This redistributes the custard so it sets evenly throughout.
Bake until the custard is fully set
The pie is ready when the custard is no longer liquid and the top is lightly golden. This ensures the slices hold together beautifully when served.
Let it stand briefly before serving
A short rest helps the layers settle and makes the pie easier to spoon out neatly.
Serve simply for a comforting meal
Fresh bread, sliced tomatoes, and a crisp salad make the perfect accompaniments.
FREQUENTLY ASKED QUESTIONS
CAN I USE LEFTOVER COOKED POTATOES?
Yes! This recipe works beautifully with leftover cooked new potatoes. Simply peel and slice them before layering.
CAN I USE TINNED POTATOES?
You can — and they work surprisingly well. Just drain them thoroughly and slice into rounds before using.
WHAT KIND OF CHEESE WORKS BEST?
A mix of Parmesan and Cheddar gives the best flavor — salty, savory, and melty. The recipe uses a generous cup of grated cheese, and this combination adds great depth to the dish. You can experiment and use your own favorite cheeses.
DO I HAVE TO ADD GREEN BEANS?
Green beans add color, texture, and a portion of your five‑a‑day, but you can leave them out if you prefer. The recipe includes them for flavor and nutrition, and they’re layered right in with the potatoes and cheese. If there is another vegetable that you would prefer, by all means use that. Slivered Carrots, peas, asparagus. All would work well.
IS THIS DIABETIC-FRIENDLY?
It can be. New potatoes are lower GI, and when combined with protein (egg) and fat (cheese), the overall GI is reduced even further, making it a balanced option when served with whole wheat bread and salad.
HOW DO I GET THE CUSTARD TO SET PROPERLY?
Bake the dish covered first, then uncover and stir the potatoes from the outside in before finishing the bake. This helps the egg‑and‑milk mixture distribute evenly and set into a soft, savory custard.
WHAT CAN I SERVE WITH CHEESE & POTATO PIE?
It’s lovely with fresh bread, sliced tomatoes, and a mixed salad — a simple, comforting supper that feels complete without much fuss.
CAN THIS BE SERVED AS A SIDE DISH?
Absolutely. As a main, it serves 4–6, but it can easily stretch further when served alongside a protein or other sides.
A FEW OTHER DELICIOUS VEGETARIAN DISHES TO CONSIDER
Here are a few extra recipes in the Vegetarian realm that we like that you might also enjoy! I can promise you that they are delicious!
HEARTY VEGETARIAN CHILI - Thick, rich, and wonderfully satisfying — the kind of plant‑based comfort food that warms you right to your toes. Packed with finely chopped vegetables, plenty of kidney beans, tomato passata, and a fragrant blend of cumin, cinnamon, garlic, and mild chili powder, it simmers down into a luxurious, meaty‑textured chili without a speck of meat in sight. A square of dark chocolate stirred in at the end adds beautiful depth, making every spoonful feel extra special. Serve it with sour cream, guacamole, and crisp tortilla chips for a bowl that’s wholesome, economical, and absolutely delicious.
VEGETARIAN PAELLA - This vibrant dish is a colorful celebration of fresh summer vegetables — tender baby courgettes, sweet cherry tomatoes, crisp green beans, and buttery peas — all nestled into golden saffron‑infused paella rice. Lightly sautéed veg, fragrant garlic and rosemary, and a rich vegetable stock come together to create a dish that’s hearty, flavorful, and wonderfully satisfying without a hint of meat. Finished with toasted almonds and fresh parsley for a nutty crunch, it’s a simple one‑pan meal that feels sunny, rustic, and deeply comforting. A beautiful way to enjoy your five‑a‑day in one delicious bowl.
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Yield: Serves 4 to 6
Cheese & Potato Pie
Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M
A simple and delicious Vegetarian Main. Serve with buttered fresh brown bread, sliced tomatoes and a salad on the side
Ingredients
- 2 pounds (700g) waxy new potatoes, peeled and sliced
- 2 large free range eggs
- 9 1/2 fluid ounces (275ml) whole milk
- 1 generous cup (125g) grated cheese ( I used Parmesan and Cheddar)
- salt and black pepper
- 1 small onion, chopped
- a generous handful of sliced green beans
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Parboil the potatoes for about 5 minutes in lightly salted boiling water. Drain well, and cool slightly. (Alternatively use leftover cooked new potatoes, peeled and sliced.)
- Butter an oven-proof dish. Layer in the potato, grated cheese, onion and green beans alternately, ending with a layer of cheese.
- Beat together the eggs and milk, seasoning lightly with salt and black pepper.
- Pour the egg mixture over the potatoes and cheese in the dish. Cover tightly with a buttered sheet of foil.
- Cook in the preheated oven for 25 minutes.
- Uncover and stir the potatoes from the outside to the centre. Cook, uncovered for a further 20 to 25 minutes. Serve warm.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you love a hearty, flavor‑packed sandwich that tastes like something straight from your favorite café, these Chicken & Bacon Caesar Melt Sandwiches are going to be a new favorite. Made with tender rotisserie chicken tossed in creamy Caesar dressing , crispy smoked bacon , and melty cheese grilled to perfection , they’re layered onto garlic‑Parmesan toasted hoagie buns that bring all the classic Caesar flavors together beautifully.
Fresh lettuce, tomato, and red onion add the perfect crunch, making every bite warm, creamy, crisp, and incredibly satisfying. Quick to prepare and absolutely delicious, this is the kind of easy weeknight meal that feels like a treat without any extra fuss.
When it comes to putting together a quick and easy supper, you really can't go wrong by picking up a rotisserie chicken from the grocery store. Whether you choose to eat it as is or to use it to create another tasty dish it usually makes for a fairly economical purchase. I cannot buy a decent roasting chicken, bring it home and roast it for the same price as I can pick up a rotisserie chicken.
Because I am a small family (only two of us at the moment) I usually get two to three meals from the chicken, including a delicious soup made from the scraps and bones.
I have seen sandwiches like this one I am sharing with you today advertised at local sub shops, but in truth I always find that those sandwiches never meet my expectation. I love a good hot sandwich or hoagie and homemade is always better.
This Chicken & Bacon Caesar Melt is everything you crave in a comforting, café‑style sandwich — but made right at home with simple ingredients and big flavor. You’ll love how tender rotisserie chicken gets tossed in creamy Caesar dressing for instant richness and moisture, while crispy smoked bacon adds that irresistible salty crunch. The garlic‑Parmesan buttered hoagie buns bring classic Caesar salad flavors into every bite, and the layer of melty cheese turns the whole thing into a warm, gooey, satisfying melt.
This is the kind of sandwich that tastes like it came from a deli — but costs a fraction of the price and is even more delicious made fresh in your own kitchen. Quick to prepare, incredibly hearty, and perfect for busy weeknights, lazy weekends, or anytime you want something that feels indulgent without a lot of fuss.
INGREDIENTS NEEDED TO MAKE
CHICKEN & BACON CAESAR MELT SANDWICHES
There is nothing too out of the ordinary needed to make these sandwiches. Simply use the best ingredients that you can afford and you will have a truly delicious sandwich.
- 4 hoagie buns
- 1 cooked rotisserie chicken
- 8 slices cooked streaky smoked bacon
- 1 cup (225g) creamy Caesar salad dressing (can use low fat)
- 4 slices of melty cheese, cut in half diagonally (I used Dutch Gouda)
For the Garlic Butter:
- 4 TBS softened butter
- 1/2 tsp garlic powder
- 2 TBS grated parmesan cheese
- 1/2 tsp oregano flakes
You will also need:
- 1/2 red onion, peeled and thinly sliced
- finely shredded lettuce
- thinly sliced tomato
NOTES ON INGREDIENTS
- Hoagie or short sub buns are readily available in the bakery/bread section of most shops. You could also use sausage buns.
- If you wish you can use leftover shredded roast chicken instead of a rotisserie chicken. (The amount depends on the number of sandwiches you are making.)
- I like to use thicker rashers of streaky bacon and I cook them crisp. The oven is a great way of doing this.
- I used Brianna's Asiago Caesar Dressing. It has a lovely flavor and a rich creamy texture. It is considered amongst the top ten dressings here in Canada.
- I used Dutch Gouda cheese, but you can use any type of cheese that melts easily and well. Asiago, Fontina, etc.
- I used salted butter and grated my own Parmesan cheese.
- Make sure you shred/slice your lettuce and vegetables fairly thin so as not to make your sandwiches too thick.
HOW TO MAKE
CHICKEN & BACON CAESAR MELT
With it's toasted garlic butter hoagies and ample chicken filling these are really simple to make and eat! They are truly DELICIOUS!!
- Mix all of the ingredients for the garlic butter together. Split the hoagie buns and spread the insides with the garlic butter. (Try to spread it right to the edges and on both sides of the buns.)
- Heat the grill/broiler in the oven. Toast the split buns beneath the grill and then set aside and keep warm. (Keep a close watch on them so that they don't burn.)
- Remove and roughly tear the chicken from the rotisserie chicken into bite sized pieces. Mix with half of the Caesar salad dressing. (Try not to make the pieces overly large so that they are easier to eat.)
- Line a pan with some foil and butter the foil. Mound the chicken into four piles on the foil, roughly the size of the hoagie buns. (Buttering the foil makes it easier to remove the chicken mounds when you go to make the sandwiches. Keeping the mounds to a proper size makes the sandwiches easier to make and to eat.)
- Top each with 2 diagonals of cheese. (That is the slices of cheese cut in half on the diagonal.)
- Pop briefly under the grill to heat the chicken and melt the cheese. (Alternately you can just heat in the oven until the chicken is heated through and the cheese melted.)
- Reheat the bacon briefly.
- Sprinkle the bottom halves of each toasted hoagie bun with some shredded lettuce, and sliced onion. Drizzle with 1/4 of the remaining Caesar salad dressing and then top each with one mound of chicken and melted cheese. (Easy peasy. Keep your lettuce and onion thinly sliced.)
- Top with sliced bacon and tomato. (Make sure your slices of tomato are not too thick.)
- Cover with the other toasted half of the bun and serve immediately.
HINTS & TIPS FOR THE BEST CHICKEN & BACON CAESAR MELT
1. Use a good garlic–Parmesan butter for flavor depth
Garlic and Parmesan are classic Caesar flavors, and spreading this butter on the buns before toasting builds a rich, savory base for the whole sandwich.
2. Toast the buns well — it prevents sogginess
Toasting the garlic‑buttered hoagies under the grill not only adds flavor but creates a crisp surface that stands up to the warm chicken and dressing.
3. Toss the chicken with dressing before heating
Mixing the rotisserie chicken with Caesar dressing before melting the cheese keeps the chicken moist and infuses every bite with flavor.
4. Shape the chicken into bun‑sized mounds
Mounding the dressed chicken on a lined baking sheet helps it heat evenly and ensures the cheese melts neatly over the top.
5. Choose a cheese that melts beautifully
The recipe uses Dutch Gouda, sliced diagonally, but any melty cheese works. The key is good meltability for that irresistible gooey layer.
6. Grill the bacon until properly crisp
Crispy bacon adds texture and prevents the sandwich from feeling heavy or soft. The recipe uses streaky smoked bacon for maximum flavor.
7. Keep the fresh toppings thinly sliced
Thin slices of tomato and red onion, along with finely shredded lettuce, give the sandwich freshness and crunch without overwhelming the warm filling.
8. Layer thoughtfully for the perfect bite
Start with lettuce and onion on the toasted bun, drizzle with a little extra dressing, then add the hot chicken, melted cheese, bacon, and tomato. This keeps the textures balanced and prevents slipping.
9. Serve immediately for best texture
This sandwich shines when the buns are crisp, the cheese is melty, and the bacon is hot — so assemble and serve right away.
10. Pair with something crisp
We enjoyed with oven chips, but a Caesar salad or crunchy slaw would also complement the rich, creamy flavors beautifully.
FREQUENTLY ASKED QUESTIONS
CAN I USE LEFTOVER ROASTED CHICKEN RATHER THAN ROTISSERIE CHICKEN?
Yes! Any cooked chicken will work. The recipe simply tears the meat into bite‑sized pieces and mixes it with Caesar dressing before heating under the grill.
WHAT KIND OF CHEESE WORKS BEST FOR THIS MELT?
You want a cheese with great melting properties. I used Dutch Gouda sliced diagonally, but any good melting cheese (mozzarella, provolone, Monterey Jack, Havarti) will work beautifully.
DO I NEED TO USE STREAKY SMOKED BACON?
Streaky smoked bacon is recommended for crispiness and flavor, but any bacon you enjoy will work. The recipe uses two slices per sandwich, cooked until crisp.
CAN I LIGHTEN THIS RECIPE UP?
Yes — the Caesar dressing can be swapped for a low‑fat version without affecting the flavor or texture of the sandwich.
WHAT KIND OF BREAD SHOULD I USE?
Hoagie buns are used in the recipe, split and toasted with homemade garlic‑Parmesan butter for extra flavor and a toasty buttery crunch.
CAN THESE BE MADE AHEAD OF TIME?
You can prep the components (cook bacon, shred lettuce, slice onions/tomatoes, mix garlic butter), but the sandwiches are best assembled and grilled just before serving so the buns stay crisp and the cheese melts perfectly.
WHAT TOPPINGS ARE SUGGESTED?
Each sandwich is layered with shredded lettuce, thinly sliced red onion, tomato slices, Caesar dressing, melty chicken, and crisp bacon — a perfect Caesar‑salad‑meets‑hot‑melt combination.
HOW CAN I KEEP THE BUNS FROM GETTING SOGGY?
Toasting the garlic‑buttered buns under the grill first helps create a barrier that keeps them crisp even with the warm chicken and dressing added later.
CAN I MAKE THIS WITHOUT A GRILL/BROILER?
Yes — you can melt the cheese and heat the chicken in a hot oven or air fryer. Just keep an eye on it so the cheese melts without overcooking the chicken
WHAT CAN YOU SERVE WITH THIS SANDWICH?
I served it with toasty crisp oven chips, but it would also go well paired with a salad, coleslaw or even a bowl of soup.
A FEW OTHER TASTY HOT SANDWICHES TO CONSIDER
We love a hot sandwich in the warmer/summer months. Quick and easy to make without creating too much heat and great to enjoy out of doors! Here are a few more favorites!
HOT HAM & CHEESE SANDWICHES - with bacon and caramelized onions. Everything a cozy, indulgent lunch should be — melty Swiss cheese, salty ham, crispy smoky bacon, and a generous pile of sweet, golden caramelized onions all tucked into a soft Kaiser roll and baked until hot and gooey. A quick brush of buttery Dijon and Worcestershire adds that irresistible savory tang that makes every bite unforgettable. It’s simple, small‑batch comfort food at its best — perfect for one, but easy to multiply when you want to treat someone else too.
CROISSANT REUBEN SANDWICH - This Croissant Reuben Sandwich takes everything you love about a classic Reuben and tucks it into a buttery, flaky French croissant for the ultimate upgrade. Piled high with hot, juicy Montreal smoked meat , tangy well‑drained sauerkraut , creamy homemade Thousand Island dressing , and plenty of Swiss cheese , it grills up crisp on the outside and perfectly gooey inside. Every bite is a mix of buttery crunch, savory meat, and that irresistible Reuben tang — a hot sandwich lover’s dream come true.
Pin this recipe to your Chicken or Sandwich Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Makes 4 servings
Chicken & Bacon Caesar Melt
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
A simple and delicious sandwich that everyone will just love! Very quick to put together. It's also a great use for rotisserie or leftover roasted chicken!
Ingredients
- 4 hoagie buns
- 1 cooked rotisserie chicken
- 8 slices cooked streaky smoked bacon
- 1 cup (225g) creamy Caesar salad dressing (can use low fat)
- 4 slices of melty cheese, cut in half diagonally (I used Dutch Gouda)
For the Garlic Butter:
- 4 TBS softened butter
- 1/2 tsp garlic powder
- 2 TBS grated parmesan cheese
- 1/2 tsp oregano flakes
You will also need:
- 1/2 red onion, peeled and thinly sliced
- finely shredded lettuce
- thinly sliced tomato
Instructions
- Mix all of the ingredients for the garlic butter together.
- Split the hoagie buns and spread the insides with the garlic butter. Heat the grill/broiler in the oven. Toast the split buns beneath the grill and then set aside and keep warm.
- Remove and roughly tear the chicken from the rotisserie chicken into bite sized pieces. Mix with half of the Caesar salad dressing.
- Line a pan with some foil and butter the foil. Mound the chicken into four piles on the foil, roughly the size of the hoagie buns. Top each with 2 diagonals of cheese.
- Pop briefly under the grill to heat the chicken and melt the cheese. Reheat the bacon briefly.
- Sprinkle the bottom halves of each toasted hoagie bun with some shredded lettuce, and sliced onion.
- Drizzle with 1/4 of the remaining Caesar salad dressing and then top each with one mound of chicken and melted cheese. Top with sliced bacon and tomato.
- Cover with the other toasted half of the bun and serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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