Potato Cauliflower Pie

Pat Duran


This is an unusual recipe. A potato crust with a cheesy cauliflower filling. This is great served with a tossed salad on the side. Enjoy!

This recipe is from Oak Cottage.
Photo by Angie.


★★★★★ 3 votes

makes one 9-inch pan
30 Min
1 Hr 20 Min


  • CRUST:

  • 2 c
    packed grated raw potatoes
  • 1/2 tsp
  • 1 large
  • 1/4 c
    grated onion

  • 1 c
    grated sharp cheddar cheese, packed
  • 1 medium
    head cauliflower, broken into small florets
  • 1 clove
    garlic, crushed
  • 1 c
    chopped onion
  • 3 Tbsp
  • 1/4 tsp
    dried thyme leaves, crushed
  • 1/2 tsp
    dried basil
  • 1/2 tsp
  • 2 large
  • 1/4 c
    milk or cream
  • ·
    pepper to taste
  • ·
    paprika, for garnish

How to Make Potato Cauliflower Pie


  1. Preheat oven to 400^. Spray 9-inch pan with non stick oil;set aside.
    Set grated potatoes in a colander over a bowl. Salt the potatoes and leave for 10 minutes, then squeeze out excess water.
    Place potatoes in large bowl, beat in egg, salt and onion until blended.
  2. Pat into prepared pan, on bottom and up the sides with your floured fingers. Bake for 40-45 minutes, until browned.
    After 30 minutes, spray with some oil to help it get really crisp.
  3. In a large skillet,sauté onion and garlic in butter until soft, without browning, about 5 minutes, add herbs and cauliflower and cook covered, 10 minutes, stirring occasionally. Season to taste with salt and pepper.
  4. Filling:
    Spread 1/2 the cheeses in baked crust. Top with sautéed vegetables, then remaining cheese.
    beat egg and milk together, pour over cheese. Dust with paprika.
  5. Lower oven temperature to 375^ and bake 35-40 minute, until custard is set and pie is nice and brown.(test with table knife inserted near the center).
    Remove from oven and let rest 5 minutes before cutting into slices . Serve with a tossed salad as a side, if desired.

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