This is from “Recipes From America’s Small Farms”, fast becoming one of my favorite cookbooks. The original used Cauliflower, but we’re not big fans, so I subbed baby Broccoli. It was quite yummy and satisfying, even left over. Morgan loved it. You can guess what Audrey thought. If you use dried herbs instead of fresh, cut the amount by about half. And NOTE, as I did not, that this takes almost two hours total to make, so its tough for a weeknight unless you start early.
2 firmly packed cups grated raw potatoes (4 – 5 medium – I used russets)
1 large egg, beaten
¼ cup grated onion
2 large eggs
¼ cup milk or cream
salt and pepper
3 tablespoons butter
1 cup chopped onions
1 clove garlic, minced
1 medium head broccoli or cauliflower, or 1 bunch baby broccoli
(stemmed and chopped into small chunks – use more of the stem of the baby, or peel the stem of the regular broccoli)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
2 cups good cheddar cheese, grated
Put grated potato in a colandar in the sink and toss with ½ teaspoon salt. Let sit for 10 minutes, then press out any excess water. Combine the potatoes with beaten egg and onion, then press into an oiled deep dish 9-inch pie pan. Bake at 400 degrees for about 40 minutes. Brush with olive oil after the first 20 minutes to crisp it. Remove from oven and Reduce oven to 350 degrees. (or don’t and have a crispy top as I did!)
Meanwhile, beat together eggs, milk, ½ teaspoon salt and pepper.
Melt butter in a large skillet over medium heat. Add onions and about ½ teaspoon salt and sauté until lightly browned. Add garlic and cook another minute. Add broccoli/cauliflower and sauté until al dente. Add herbs and toss. Remove from heat.
Layer half cheese into crust, top with vegetable mixture, then remaining cheese. Pour egg/milk mixture over top and sprinkle with paprika. Bake for 35 – 40 minutes, until set.