Butter (for greasing pan)
2 c. raw potato, grated
¼ c. grated onion
1 egg, lightly beaten
1 T olive oil
1 large onion, thinly sliced
2 cloves garlic, finely chopped
Salt and pepper to taste
½ t. dried basil
½ t. dried thyme
1 t. salt
1 T. flour
Olive oil (for brushing)
1 med. Cauliflower, coarsely chopped
1 c. grated cheddar cheese
¼ cup milk
Paprika (for sprinkling)
1. Set the oven at 400F. Use butter to grease a shallow 9 inch baking dish.
2. In a mixing bowl, combine the grated potato, onion, egg, salt, and flour. Transfer the mixture to the buttered pan and pat it down with a rubber spatula.
3. Set the pan in the hot oven and bake for 30 minutes. Brust the crust lightly with olive oil, return the pan to the oven, and bake for 10 minutes more. Set the pan aside.
4. Turn the oven temperature down to 350F.
1. In a saute pan, heat the olive oil until it is hot. Add the onion, garlic, salt pepper, basil and thyme. Saute over medium heat for 8 minutes or until the onions are translucent. Stir in the cauliflower and cook for 5 minutes more.
3. In a small bowl beat together the eggs and milk, and pour this over the vegetables. Sprinkle with paprika and transfer to the oven.
4. Bake the cauliflower for 35 minutes or until the custard is set and the top is browned. Serve at once with a salad and crusty
Comments: I used nutmeg and sage instead of thyme and basil. This was another just-okay recipe. No zip, no zing (I added Tabasco)…but nothing wrong with it. It wasn’t as cheesy as I’d hoped for. I made the potato crust the night before, and it was soggy, although this may have been my own fault.