Cauliflower-cheese pie with grated potato crust from Moosewood Cookbook, New Revised Edition by Mollie Katzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • annettle on September 05, 2024

    A little disappointing, my potato crust melted into the filling and really wasn't noticeable at all - more fuss and no better result than a simple dish of cauliflower cheese.

  • chawkins on April 26, 2021

    Finally got to make this Moosewood classic, it was very good, tasty yet light. Love the potato crust. Not a fast weekday dinner as you have to bake the potato crust before you fill and bake again.

  • paisleymonsoon on December 28, 2020

    The potato crust is a revelation for gluten-free baking. You can shred your own potatoes or just use frozen hashbrown potatoes (thawed so that your dish doesn't shatter in the oven, of course). Yes, this takes 2 hours to make because you have to bake the crust first and then bake the pie in the crust. But it's so worth it. The seasonings and ingredients are simple, but the results are cheesy perfection.

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