Potatoes Nicoise
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This vegetable casserole is called Potatoes Nicoise - Nicoise referring to the fact that the potatoes have fresh tomatoes and garlic added for flavor, color and texture. Potatoes are layered with peeled and sliced tomatoes, onions, parsley and herbs. They are all baked together and served piping hot - a delicious change from scalloped potatoes, and lower in calories too!
INGREDIENTS
1 garlic clove
3 medium-sized all-purpose potatoes, about 1-pound
Water
3 large tomatoes, about 1-1/2 pounds
3 sprigs fresh parsley
2 teaspoons salt
1/4 teaspoon dried tarragon leaves, crumbled
1/4 teaspoon dried basil leaves, crumbled
1/4 teaspoon ground nutmeg
3 medium-sized red onions, about 1-pound
2 tablespoons butter
1/2 cup shredded Gruyere or Cheddar cheesePreheat oven to 400 degrees. Cut garlic in half lengthwise. With cut garlic, rub inside of 1-1/2-quart shallow baking dish; discard garlic. Peel potatoes, cut into 1/4-inch slice. Place potatoes in bowl of water; set aside.
To peel tomatoes, in large saucepan, bring 3 quarts water to a boil. Place tomatoes in water for 30 seconds. Remove with slotted spoon and immediately place into ice water. With small sharp knife, peel tomatoes; cut out core. Cut tomatoes into slices about 1/2-inch thick.
With French chef's knife, chop parsley. With one hand lightly hold the handle of the knife. With other hand hold the back of the knife blade near the tip. Rock the knife up and down, lifting the handle of the knife over the parsley, keeping the knife tip stationary.
In small bowl, combine chopped parsley, 1 teaspoon salt, tarragon, basil and nutmeg. Peel and thinly slice the onions. Drain potatoes well; pat dry with paper towel. Place half the potatoes into prepared casserole; sprinkle with half the parsley mixture. Add half the onions and half the tomatoes.
Sprinkle tomatoes with 1/2 teaspoon salt. Repeat layering procedure with the remaining potatoes, parsley mixture, onions, tomatoes and salt. Cut butter into small pieces; dot on top of the casserole.
Cover casserole loosely with foil. Bake 45 minutes or until potatoes are fork tender. Sprinkle top of casserole with cheese. Bake, uncovered, 5 minutes or until top of casserole is lightly browned.
Makes 6 servings