And now for something completely decadent: Potato-Crusted Cauliflower Gruyere Pie with Bacon-Parmigiana Crumb Topping.
I dreamed up this recipe for an event that I was invited to called Pie Party Potluck Live. It took place this past weekend at the Institute of Culinary Education (ICE) in New York City. Here’s what it was: 60 or so Food bloggers and culinary professionals made pies and brought them to a big party where we all met each other and ate pie!
It was a food fantasy come true! Banquet tables were brimming with the most outrageously delicious, creative and beautiful pies – some savory, some sweet. I ate more pie in three hours than I ever thought humanly possible.
I wish you could have seen these pies up close and tasted them. If you want to see a list of all the pies we ate and who made them, click here.
There is one particular pie that I just have to show you up close – the stunning (and delicious!) Cupboard Harvest Pie (below), made by my friend Jackie Gordon. Jackie and her friend Ken are the founders and organizers of Pie Party Potluck Live, now in its fourth year.
Jackie, also known as the Singing Chef and The Diva That Ate New York, is a creative force! Check out Jackie’s website where you can learn more about Pie Party and Jackie’s other events, recipes, restaurant reviews, and fun happenings. Also visit Ken’s site Hungry Rabbit NYC to see his amazing dessert recipes.
I developed my cauliflower gruyere pie recipe after I got the invite to pie party. Normally I blog about recipes from other countries and I try to keep it light and healthy, but Pie Party was my opportunity to let loose and go crazy – to come up with something insanely delicious, no holds barred!
The crust is just as delicious as the filling. It’s made from cooked grated potatoes mixed with dijon mustard, Greek yogurt, a little cheese and some spices.
Build the crust in your pie pan and then while it’s pre-baking you can prepare the pie filling.
The pie is filled with cauliflower florets that are sautéed with onions and a little garlic, also gruyere cheese, eggs, milk, salt and Aleppo pepper.
The final piéce de resistance is a crumb topping made from crumbled bacon and parmigiana cheese.
Thanks Jackie and Ken for a really special day! Thanks to ICE for providing the beautiful venue and delicious hors d’oeuvres. A big thanks to the Pie Party sponsors for generous support: Wüsthof, Anolon, Cabot Cheese, King Arthur Flour, DubPies, Tovolo, Honey Ridge Farms, Wild Hibiscus, Reyka Vodka, Tromba Tequila, and Mizu Shochu.
Here’s the recipe for my cauliflower gruyere pie. If you make this I hope you’ll come back to leave a review and let me know what you think!Print
Cauliflower Gruyere Pie with Potato Crust and Bacon-Parmesan Crumb Topping
An utterly delicious pie – gluten free – perfect for lunch, brunch, dinner or entertaining.
- Prep Time: 1 hour
- Cook Time: 35 mins
- Total Time: 1 hour 35 mins
- Yield: 6-8
- Category: Lunch, brunch, dinner, appetizer
- Cuisine: Out of This World
- 1 1/2 pounds russet potatoes (3 medium)
- 8 ounces gruyere cheese, grated (divided)
- 7 ounces low fat plain Greek yogurt
- 2 tablespoons dijon mustard
- 2 tablespoons sweet butter, plus more to grease the pie pan
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, peeled and minced
- 1 small head cauliflower cut into small florets
- 1 1/2 teaspoons Aleppo pepper, divided
- Kosher salt
- 3 large eggs
- 6 tablespoons low fat milk
- 6 strips crisp-cooked bacon, finely chopped
- 2 tablespoons grated imported parmesan cheese, such as Parmigiana Reggiano
- Preheat oven to 350ºF.
- Fill a large pot halfway with water and bring to a boil over high heat. Place potatoes in the pot, and when it returns to a boil, cook for 30 minutes. Transfer potatoes to a plate to cool for at least 30 minutes. Note: you can do this step ahead and keep the potatoes covered in the fridge over night.
- Peel potatoes using the edge of a knife – the peel will easily slide off and in some cases you can even pull strips of it off with your fingers.
- Use the largest holes in a hand-held cheese grater to grate potatoes into a large bowl. Add yogurt, mustard, 1 teaspoon salt, 1/2 teaspoon Aleppo pepper and 1/4 of the grated cheese to the potatoes. Mix well. Using your hands works best for this.
- Generously butter a 9 1/2-inch glass pie plate. Press some of the potato mixture into the bottom of the pie plate, making a 1/3-inch layer. Form a 1/2-inch thick potato crust up the sides of the pan. Use your fingers to smooth and shape the crust to your liking. Set the crust in the middle of the oven for 25 minutes.
- Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet or heavy pot with a lid, over medium heat. Add the onion and garlic and cook, uncovered, for 5-7 minutes or until translucent, lowering the heat if they start to brown. Add cauliflower, 1/2 teaspoon salt and 1 teaspoon Aleppo pepper to the skillet. Cook, stirring, for 5 minutes. Pour 2 tablespoons of water into the skillet, cover it, and cook for 5-7 minutes to steam the cauliflower. Remove from heat and set aside.
- In a small bowl whisk eggs and milk.
- Spoon half the cauliflower into the pie crust spreading it out evenly. Sprinkle half the cheese evenly on top. Pour half the egg mixture evenly over everything. Repeat with the rest of the cauliflower, cheese and eggs. Place the pie in the middle of the oven and cook for 30 minutes. Transfer pie to a heatproof surface. Turn the oven up to broil. Mix bacon and parmigiana cheese in a small bowl or cup. Sprinkle mixture evenly over the top of the pie filling. Return pie to oven for just a minute or two, checking every minute, to finish browning the crust and heat the topping.
- Remove pie from oven. Let it cool for 15 minutes or more. Serve warm or at room temperature.