This one is a family staple. Use a food processor to grate cheese, potato and onion in that order (no need to clean in between)
2 c grated raw potato
1/4 c grated onion
1 egg, lightly beaten
1/2 t salt
olive oil for brushing
1 T olive oil
1 c chopped onion
3 cloves garlic, minced or use garlic press
1/2 t salt
pepper to taste
1/2 t basil
1/4 t thyme
1 medium cauliflower cut in small chunks
1/4 c milk
1 c grated cheddar
Preheat oven to 400°. Grease a rectangular casserole pan using butter or olive oil. Combine grated potato, onion, salt and egg in a bowl and mix well. Transfer to pan and pat into place evenly over the bottom of the pan. Bake for 30 minutes, remove from oven and brush crust with a little olive oil. Bake for 10 minutes more, remove from oven and set aside until the filling is ready.
Turn temperature down to 350°.
Heat olive oil in a large skillet. Add onion, garlic, salt, pepper and herbs and saute over medium heat until onions soften. Add cauliflower, mix well, lower heat a little and cover. Cook until tender, stirring occasionally (about 10 minutes).
Spread half the cheese onto the baked crust. Spoon the cauliflower on top, then sprinkle with the remaining cheese. Beat the eggs and milk together and pour over all. Dust lightly with paprika. Bake 35-40 minutes or until set.
Slightly adapted from Moosewood Cookbook page 159