The potato crust is the secret to this recipe. However, to keep the raw grated potatoes from browning before baking, it is essential that they be kept cold and that the crust gets baked right after it is assembled.

CRUST:

Heat oven to 400 degrees. 1/2 tsp. salt 1 egg, beaten 1/4 c. grated onion

Grate the potatoes; place in a colander and rinse with cold water. Squeeze out the excess water and add it to a bowl containing the remaining ingredients. Mix well and put it into an oiled 9 inch pan. Bake for 30 minutes, then brush a little oil on the crust and bake an additional 10-15 minutes or until browned.

FILLING:

Turn oven down to 375 degrees. 1 med. cauliflower, broken into sm. flowerettes 1 med. garlic clove, crushed 1 c. onion, chopped 3 tbsp. butter 1/2 tsp. basil 1/2 tsp. salt Black pepper Paprika 2 eggs and 1/4 c. milk beaten together

Lightly saute the onions and garlic in butter for 5 minutes. Add the herbs and cauliflower and cook, covered, for 10 minutes, stirring occasionally. Spread half of the cheese on the baked crust, then layer the saute, then the rest of the cheese. Pour the egg-milk mixture over the pie and add the paprika. Bake 35-40 minutes or until set.