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Pie, Cheesy Cauliflower (D, KLP, TNT)
Source: "Cooking Live Primetime," with Sarah Moulton
Serves: 6

Potato Crust:
2 cups grated potato
1/2 tsp. salt
1 large egg, beaten
1/4 cup grated onion
Olive oil

4 large eggs
1/2 cup milk
3 tbsp. grated Parmesan cheese
3/4 tsp. salt
1/4 tsp. freshly ground pepper
3 tbsp. butter
1 cup chopped onion
1 clove garlic, minced
1 medium cauliflower, separated into florets
2 tbsp. chopped fresh parsley
1-1/2 tsp. chopped basil
3/4 tsp. chopped thyme
1-3/4 cups grated Gruyere cheese
Paprika for dusting

Preheat the oven to 400°F. Generously oil a 9" pie pan.

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, 1 large egg, beaten, and 1/4 cup grated onion in a medium bowl.

Pat the potato mixture into the oiled pie pan, building up the sides of the crust with lightly floured (or matzo cake meal) fingers.

Bake at 400°F for 35 to 40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to crisp it. Remove crust from the oven and reduce the temperature to 350°F.

Make Filling:
Meanwhile, beat together the eggs, milk, 1/2 tsp. salt, and the pepper in a small bowl; set aside.

Blanch cauliflower. Melt the butter in a large skillet over medium heat. Add the cauliflower, onions, garlic, and 1/4 to 1/2 tsp. salt; cook, stirring frequently, until lightly browned, about 5 minutes. Add the parsley, basil, and thyme; 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 mixture over the top and lightly dust with paprika. Bake at 350°F for 35 to 40 minutes, until set. Remove from the oven and serve.

Poster's Notes:
Even if this recipe doesn't appeal, the potato pie crust concept could work with other fillings.

Posted by Marla Lemonik

Nutritional Info Per Serving: N/A