We’re using up the last of our 2018 potato crop. We don’t have quite the proper root cellar storage system so this is a good thing. They were starting to sprout which is a bad thing if you want edible potatoes. The potatoes used in the crust were Adirondack Blue and King Harry. The seed was purchased from the certified organic Wood Prairie Farm in Bridgewater, Maine.
Crust: 425 degrees F, 20 minutes
2-3 medium to large potatoes, thinly sliced (use a mandoline if you have one)
Olive oil for brushing
Salt
Pepper
Grease your pie pan with olive oil and overlap potato slices starting in the center and working your way up the sides. Two or three layers is all you need. Brush olive oil all over and sprinkle with salt and pepper. Bake at 425 degrees for 20 minutes.
While this is baking steam the cauliflower and mix the filling.
Filling: 375 degrees F, 35 minutes, more or less
2 cups cauliflower florets, steamed
3 large eggs
1 1/2 cups half and half or milk of your choice
1/2 tsp. salt
1/2 tsp. pepper, white if you have it
4 ounces mild goat cheese, cut into 1/2″ pieces
Steam the cauliflower pieces for 8-10 minutes and set aside. Beat the eggs and mix with half and half, salt and pepper.
After 20 minutes, remove potato crust from the oven and lower heat to 375 degrees. Place goat cheese and cauliflower evenly over bottom of warm crust. Pour in custard mixture to 1/2″ below crust rim. Bake for about 35 minutes or until a knife blade inserted in the filling comes out clean. The center will still be a little jiggly. Let cool for 10-15 minutes or more before serving with a nice big green salad. Buon Appetito!