Simply brush Hellmann’s Real Mayonnaise on the bread’s exterior for a delectable, crunchy grilled cheese sandwich. Every single time, the bread will get crisp and golden. It might work out!
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 cups shredded potatoes
- ¼ cup grated onion
- 1 egg, beaten
- 1 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 ½ tablespoons olive oil
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 head cauliflower, coarsely chopped
- 1 ½ cups shredded Cheddar cheese
- 2 eggs, beaten
- ¼ cup milk
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow 9-inch baking dish or pie pan.
- To make crust: Use a cheesecloth to squeeze extra liquid from grated potatoes. In a medium size mixing bowl, combine potatos, onion, egg, salt, and flour. Transfer mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven’s temperature to 350 degrees F (175 degrees C).
- Meanwhile, make the filling: In a large frying pan over high heat, heat oil until hot. Reduce the temperature to medium and sauté onion, garlic, basil, thyme, salt, pepper, and paprika in the hot oil; cook for 8 to 10 minutes. Stir cauliflower into the pan and cook for 15 minutes.
- Spread 1/2 of the cheese onto potato crust. Spoon vegetable mixture on top of the cheese. Sprinkle the remaining cheese over the sautéed vegetables. Beat milk and eggs together in a small bowl, and then pour over vegetables and cheese. Sprinkle paprika over mixture.
- Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.
Nutrition Facts
| Calories | 428 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 6 g |
| Protein | 21 g |
| Saturated Fat | 12 g |
| Sodium | 953 mg |
| Sugars | 7 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
We liked that way better than I thought we would! I used fresh herbs instead of dried, I also used less cheese, probably about a cup total. It was perfect with our steak dinner!
This was fantastic. I added cooked bacon and a few other veggies laying around. I will make this again.I am using gluten free ingredients.
Enjoyed this recipe. Nice change for cauliflower.
I add broccoli to mine and layer thinly sliced fresh tomatoes on top.
always a family favorite!
The directions were a bit complicated… but they worked. I think it could be made “easier” with practice. Yummy! I’ll definitely do this one again! (It’s “company good”)
very tasty I found the crust to be a tad salty but i rarely add salt to things not of fan. My husband had seconds very unusual it was a hit and i will share this and make it again thanks
My husband loves it and keeps wanting me to make it, I’ve made it 2 or 3 times. I only end up using about 1/2 an onion for the filling, but I use a pretty big onion. When I used the spanish onion I used 3/4 of it. I only use maybe half of the cauliflower too, or it won’t fit in the frying pan. Substituting monterey jack or taco cheese for normal cheddar gives it a bit more spice. Substituting swiss is a nice flavour too. Making the crust is a pain.
Very flavorful! I added just a little bit of Italian herb seasoning to it and found that my pie pan couldn’t handle a full head of cauliflower.
My family loved this. I added peas and parmesan cheese as suggested by others. Even better the next day. I’ll definitely make again.
When I originally found this recipe it wasn’t what I was really looking for but decided to give it a try. It really came out excellent as written. I’ve made it once more and like some other reviewers added broccoli, carrots and some cubed ham. This recipe is definitely a keeper.
This recipe was delicious and worth the time it took to make it. I enjoyed the potato crust. I did add ground beef and corn to make into a one-dish meal.
This was delicious. I used frozen hash browns for the crust and it turned out great. My husband, who insists on having meat in all meals, ate all of the leftovers and raved about this recipe.
We’ve made this one many times…one of our favorites!!
Excellent recipe. Did not change anything. Do only if you have lots of time to cook and are in the mood, but is definitely worth the time and the steps. Chardonnay is the right wine, but must be a big chard.
This was so good. The only change I made was I used fresh herbs instead of dried. And I used an orange cauliflower. This is such a pretty dish. It takes a little prep work, but the next one will be quicker. Great recipe!
Great vegetarian dish for potlucks. Everyone loved it.
This is fantastic! My husband loved it. The only changes I made were simple and just because I had some items on hand. I used a small amount of chopped turkey bacon and fresh herbs.
Very good. This recipe is from The Moosewood cookbook. I’ve been making it for years. Sometimes I combine brocolli and cauliflower. Any cheese can be used, jalapeno cheddar is yummy in this.
The potato crust is wonderful! I omitted the paprika, and topped the cauliflower with diced green onions. We will be making this again!
This is much like a quiche.