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This is an absolutely wonderful pie. The wonderful smell of the potato crust as it bakes will set your taste buds alive.

Check out Linda's Pasta, Rice, and Main Dish Recipes and Cauliflower Recipes

Potato Crust (see recipe below)
1 teaspoon salt, divided
2 eggs
1/4 cup milk
Freshly ground black pepper
1/4 teaspoon paprika
3 tablespoons butter
1 cups chopped onions
1 clove garlic, minced
1/4 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
2 tablespoons chopped fresh parsley leaves
1 medium cauliflower, broken into small flowerets
1 3/4 cups grated Cheddar cheese
Paprika

Make Potato Crust and bake while you are preparing pie mixture.

In a small bowl, beat together 1/2 teaspoon salt, eggs, milk, pepper, and paprika: set aside.

In a frying pan over medium heat, sauté onions, garlic, and 1/4 to 1/2 teaspoon salt for 5 minutes. Add thyme, basil, parsley and cauliflower; cook, covered, for 10 minutes, stirring occasionally. Remove from heat.

Layer baked potato crust with half of Cheddar cheese, then herbs and cauliflower, then remaining cheese. Pour milk mixture over the top and lightly dust with paprika. Bake 35 to 40 minutes or until set. Remove from oven and serve.

Potato Crust:
2 firmly packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil

Preheat oven to 400 degrees F. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.

In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. Bake 35 to 40 minutes or until golden brown (after the first 20 minutes brush the crust with vegetable oil to crisped it). Remove from oven. Reduce oven temperature to 350 degrees.