| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 1 hr 40 min |
| Yield: | 8 servings |
Ingredients
- 2 cups grated raw potatoes
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup grated onion
- Olive oil
- 4 large eggs
- 1/2 cup milk
- 3 tablespoons grated Parmesan
- 3/4 to 1 teaspoon salt
- 1/4 teaspoon freshly milled black pepper
- 3 tablespoons butter
- 1 cup chopped onions
- 1 garlic clove, finely chopped
- 1 medium cauliflower, broken into small florets
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons chopped fresh basil, or 1/2 teaspoon dried
- 3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
- 1 3/4 cups grated Gruyere
- Paprika
Instructions
- Preheat the oven to 400 degrees F. Generously oil a 9-inch pie pan.
- Potato Crust: Place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl; toss the potatoes with 1/2 teaspoon 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 fingers. Bake 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 degrees F.
- Meanwhile, beat together the eggs, milk, 1/2 teaspoon of the 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 teaspoon of the remaining 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 1/2 of the cheese, then the cauliflower mixture, then the remaining cheese. Pour the milk mixture over the top and lightly dust with paprika. Bake for 35 to 40 minutes, until set. Remove from the oven and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 310 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 163 mg |
| Sodium | 523 mg |
Reviews
Made it “crustless” and it was delicious!!
My garden is producing beautiful cauliflower this year and this recipe is great as written. It is fabulous for breakfast as well.
Delicious…. great combination! Perfect for lunches the next day
Suprised with all the good reviews that this was not better. Both my husband and I were far from being impressed and the rest of the pie went into the garbage. Very disappointed in the results and a waste of ingredients, money and time.
I am a mom of a 3 year old and a 3 month old so I didn’t have time to make the potoato crust. Instead I made it a frittata. I added 2 extra eggs to the egg batter but otherwise made it identical to the recipe. The seasonings were great-added such great flavor. My daughter ate it up w/o a second thought. I also subbed cheddar cheese for the swiss and it was good. I think it would have been better w/ swiss though. Great go to meal and a great way to use up cauliflower and/or get veggies in your kids! Thanks!
With out a doubt, one of my favorite recipes. While it can be a labor of love, it is well worth the time. I’ve made this pie at least 25 times now and get really excited when we’re too full to finish it so I can take leftovers to work. Good swiss cheese is a key ingredient and fresh herbs when you can get them.
Unbelievably good. I prepared the crust in the morning and that made the rest easy at dinner that night. Don’t be intimidated by the reviews. This is fabulous.
Not a fan of the herbs, specifically basil and thyme in this dish. Next time will use ONLY parsley.
Great dish, timeconsuming. Do not cut corners because it is worth the extra work. NO FROZEN POTATOS!!! It is not that much more work to grate some raw…I did find that the flavor of the cheese was lost in mine so maybe I did not put in quite enough.
Watching Sarah make this made my mouth water, so I just had to make it. It is absolutely delicious, and light too.