Idaho® Potato-Crusted Mini Cauliflower Gruyere Pies with Bacon Parmigiano Crumb Topping | Idaho Pota

Ingredients

• 1¾ pounds Idaho® russet potatoes, unpeeled (3 medium)
• 8 ounces gruyere cheese, grated (divided)
• ½ cup low fat plain Greek yogurt
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter, plus more to grease the muffin cups
• 1 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 tablespoon minced garlic (2 large cloves)
• 4 cups chopped cauliflower florets (¾-inch pieces)
• 1½ teaspoons Aleppo pepper, divided
• Kosher salt
• 3 large eggs
• 6 tablespoons low fat milk
• 6 strips crisp-cooked bacon, finely chopped
• 2 tablespoons finely grated imported parmigiano cheese (I recommend Parmigiano-Reggiano)
• You will need a 12-cup muffin tin