Potatoes Nicoise
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
|
|
| 3 | medium |
potatoes
sliced |
|
| 3 | large |
tomatoes
|
|
| 3 | each |
parsley sprigs
|
*
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
tarragon leaves
crumbled |
|
| ¼ | teaspoon |
basil
crumbled |
*
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 3 | medium |
red onion
|
|
| 2 | tablespoons |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
|
|
| 3 | medium |
potatoes
sliced |
|
| 3 | large |
tomatoes
|
|
| 3 | each |
parsley sprigs
|
*
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
tarragon leaves
crumbled |
|
| 1.3 | ml |
basil
crumbled |
*
|
| 1.3 | ml |
nutmeg
ground |
|
| 3 | medium |
red onion
|
|
| 3E+1 | ml |
margarine
|
|
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.
