Potatoes Nicoise

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.