Cauliflower Cheese Pie with Potato Crust
Indulge in the ultimate comfort food fusion with this Cauliflower Cheese Pie with Potato Crust, a hearty and wholesome dish that will win over any dinner table. Featuring a crispy, golden crust made from grated Russet potatoes, this gluten-free pie is packed with tender mashed cauliflower, creamy sharp cheddar, and a hint of Parmesan for that perfect cheesy balance. Flavored with garlic, onion, and a touch of paprika, this savory filling is tied together with a luscious egg and cream mixture, creating a satisfying meal that's both rich and veggie-packed. Ideal for weeknight dinners or special occasions, this pie is baked until golden and topped with a sprinkle of fresh parsley for a vibrant finish. Perfect for vegetarians, it’s a comforting dish that combines crispy and creamy textures in every bite—so delicious, even picky eaters will ask for seconds!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cauliflower florets
- 0.5 cup Heavy cream
- 1.5 cups Shredded sharp cheddar cheese
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Paprika
- 1 large Egg
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish and set it aside.
Peel and grate the russet potatoes. Use a clean kitchen towel to squeeze out any excess moisture from the grated potatoes.
In a large mixing bowl, combine the grated potatoes, 1 tablespoon of melted butter, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
Press the potato mixture evenly into the prepared pie dish to form a crust, including up the sides. Bake the crust in the preheated oven for 20 minutes or until it starts to crisp and turn golden.
While the crust bakes, steam the cauliflower florets until tender, about 8–10 minutes.
In a large mixing bowl, mash the steamed cauliflower with a fork or potato masher. Stir in the heavy cream, shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, paprika, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Beat the egg lightly in a small bowl, then mix it into the cauliflower filling until fully incorporated.
Once the potato crust is baked, remove it from the oven and spoon in the cauliflower mixture, spreading it out evenly.
Bake the pie at 375°F (190°C) for another 25 minutes, or until the filling is set and the top is golden and bubbly.
Remove the pie from the oven and let it rest for 5–10 minutes. Garnish with freshly chopped parsley before slicing and serving.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 14.4 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1662 mg | 128% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4381 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
