Cauliflower Cheese Pie

Recipe by Toby Jermain
READY IN: 2hrs
YIELD: 1 pie




  • Preheat the oven to 400°F.
  • Generously grease a 9-inch pie pan.
  • To make potato crust, place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl, toss the potatoes with 1/2 Tsp salt, and set aside for 10 minutes.
  • Squeeze out the excess water.
  • Combine the drained potatoes, beaten egg, and grated onion in a medium bowl.
  • Pat the potato mixture into the greased pie pan, building up the sides of the crust with lightly floured fingers.
  • Bake for 35-40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to help crisp it.
  • Remove crust from the oven, and reduce the temperature to 350°F.
  • Meanwhile, to make filling, beat together the eggs, milk, 1/2 Tsp of the salt, and the pepper in a small bowl, and set aside.
  • Blanch cauliflower.
  • Melt the butter in a large skillet over medium heat.
  • Add the cauliflower, onions, garlic, and 1/4-1/2 Tsp of the remaining salt, and cook, stirring frequently, until lightly browned, about 5 minutes.
  • Add the parsley, basil, and thyme, and cook, covered, for 10 minutes, stirring occasionally.
  • Remove from the heat.
  • Layer the baked potato crust with half of the cheese, then the cauliflower mixture, then the remaining cheese.
  • Pour the milk-egg mixture over the top and lightly dust with paprika.
  • Bake for 35-40 minutes or until set.
  • Remove from the oven and serve.