Potatoes Nicoise
Submitted by mmallon
Potatoes Nicoise: layered casserole of sliced potatoes, red onion, and peeled tomatoes with parsley, tarragon, and basil, baked until tender with a cheesy top. A rustic Provencal side dish.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsA French country-style potato gratin from Nice, layered simply but deliberately. Sliced potatoes, sweet red onion, peeled tomato, and a green herb mix of parsley, tarragon, and basil build up in two stages, then a loose foil cover and slow oven do the rest.
The garlic-rubbed dish is a classic French move. Instead of adding minced garlic to the layers (which can burn and turn bitter during a long bake), you rub a cut clove around the inside of the baking dish. The aromatic oil coats the surface and perfumes the whole casserole subtly.
Peeling the tomatoes is worth the extra minute. Dunk them in boiling water briefly, shock in cold, and the skins slip right off. Unpeeled tomato skins toughen in the oven and curl up into unpleasant strips.
Chef Tips
- Slice the potatoes a uniform ¼-inch thick. Uneven slices cook inconsistently and leave you with some soft, some crunchy in the same bite.
- Pat the potato slices completely dry after soaking. Wet potatoes steam instead of browning and turn the casserole watery.
- Cover loosely with foil (don’t seal tight) so steam escapes while the potatoes cook through. A tight seal traps moisture and makes a soggy gratin.
- Let the casserole rest 10 minutes after baking before serving. The layers firm up and slice cleanly.
Variations
- Swap margarine for butter if richer flavor outweighs dietary concerns.
- Add a handful of pitted Nicoise or Kalamata olives to the layers for extra Provencal punch.
- Finish with fresh thyme leaves or a drizzle of good olive oil instead of cheese for a lighter, dairy-free version.
Ingredients
Directions
Preheat oven to 400℉ (200℃). Cut garlic in half lengthwise. With cut garlic, rub inside of 1½ quart shallow baking dish ; set aside.
Peel potatoes; cut into ¼ inch slices.
Place in bowl of cold water and set aside.
Peel tomatoes (to make this easier, put in boiling water for 30 minutes.
Cut into ½ thick slices; set aside.
In a small bowl, combine the parsley, 1 teaspoon salt, tarragon, basil.
Peel and thinly slice the onions. Drain potatoes well, pat dry with a paper towel.
Place half the potatoes into a prepared casserole dish (spray first with non-stick spray).
Sprinkle with half the parsley mixture.
Add half the onions, and half the tomatoes.
Sprinkle tomatoes with ½ teaspoon salt. Repeat layering procedure.
Cut margarine into small pieces and dot onto casserole.
Cover loosely with foil.
Bake 45 minutes or until potatoes are fork-tender. Sprinkle top of casserole with cheese, and bake uncovered for 5 minutes or until cheese is melted and lightly browned.
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