Prep 35 mins
Cook 1 hr 20 mins
This is a great side dish: Creamy and filling.
- 2 cups raw potatoes, grated and packed
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 1⁄2 cup onion, grated
- 1 1⁄4 cups cheddar cheese, grated and packed
- 1 medium cauliflower, broken into flowerets
- 1 garlic clove, crushed
- 1 cup onion, chopped
- 3 tablespoons butter
- 1 dash thyme
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 1⁄4 cup milk
- black pepper
- 1 dash paprika
- To make crust: Set the freshly grated potato into a colander over a bowl.
- Salt it and leave it for about 10 minutes.
- Then squeeze out the excess water (which can be used for stock) and add it to the remaining crust ingredients.
- Pat it into a well oiled 9" pie pan, building up the sides of the crust with lightly floured fingers.
- Bake for at 400F for 40-45 minutes or until browned.
- After 30 minutes, brush the crust with a little oil to crispen it.
- Turn down the oven to 375°F.
- Filling: Saute onions and garlic, lightly salted in butter for 5 minutes.
- Add herbs and cauliflower and cook covered, 10 minutes stirring occasionally.
- Spread half the cheese into the baked crust, then the saute then the rest of the cheese.
- Pour the custard over and dust with paprika.
- Bake 35-40 minutes until set.
I love this recipe. I add some minced garlic and basil to the crust. If I have it I also use half a cauliflower and about the same amount of broccoli instead of a whole cauliflower head. This is great one its own or a with a nice sausage if you like meat.
Yes, like Bumblin' B, I found that the top of the crust was over-browned so will use tin foil in future, but otherwise, excellent, even the youngsters liked it! I didnt use milk for the custard, I used cream :-) I might try adding a little mustard powder to the custard next time, just to see what its like. I served it with Roasted Tomatoes and Zucchini.
Absolutely lovely. I used gruyere instead of cheddar, basically because I'm addicted to cauliflower and gruyere. Yum!