I recently made this for dinner, and loved it! It takes about an hour to pre-prepare, but the potato crust is well worth the effort. I prepared it when I had time in the afternoon (you could do so the evening before as well), and then did the final baking before serving dinner.
2 firmly packed C. of grated raw potatoes
½ tsp. salt
2 eggs, beaten
1/4 C. grated onion
2 green onions, thinly sliced
Vegetable oil (I use coconut oil)
Preheat oven to 400°F (200°C). Spray a 9-inch pie pan with non-stick cooking spray. Place the raw potato strings in a colander. Add salt to the potatoes & let them set for 10 minutes, then, using your hand, squeeze out the excess water.
In a medium bowl, combine the potatoes, eggs, & the onions & stir to mix well. Pat the potato mixture into the greased pie pan gently with the back of a spoon. Bake 30 minutes or until golden brown. Remove the pie pan from the oven & let rest & cool a bit before adding the cauliflower mixture. Reduce oven temperature to 350°F (180°C).
½ tsp. salt
3 eggs, beaten
1/4 C. half & half cream
2-3 Tbs. Mascarpone (cream cheese)
Freshly ground black pepper
1/4 tsp. paprika
Make the potato crust & bake it while you are preparing the pie mixture. In a small bowl, beat together the salt, eggs, half & half, pepper & paprika, then set aside. You may be tempted to make more liquid than this, but believe me, this is enough!
3 Tbs. butter
½ C. onion, chopped
4 green onions, chopped
1 clove garlic, minced
½ tsp. seasoned salt
1 tsp. savory
½ tsp. dried thyme
½ tsp. dried oregano
2 Tbs. chopped fresh parsley leaves
1 large cauliflower, broken into small florets
In a frying pan over medium heat, sauté the onions, garlic & seasoned salt until the onions soften & the garlic just begins to colour. Add the savory, thyme, oregano, parsley & cauliflower & cook, covered, for 10 minutes, stirring occasionally. Remove from the heat.
1 C. grated Cheddar cheese
1 C. grated Swiss cheese
Paprika, for garnish
Optional: Top with pretzels, coarsely crumbled, for a nice crunch
Layer the baked potato crust with half of the cheeses, then the cauliflower-herb mixture, then all the remaining cheese.
Pour the cream mixture over the top. Bake 35-40 minutes at 180°C (350°F), until the pie is firm & set & the top is just beginning to brown up. Remove the pan from the oven, let sit for 10 minutes to firm up, sprinkle with paprika & serve.