Potato, Tomato and Red Onion Nicoise With Gruyere
"Sounds fancy, but it's really a simple, rustic-style French casserole that's very easy to make! Hope you try it! It's delish! :)"
photo by TinyBubbles
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 garlic clove
- 3 medium potatoes, I like Yukon Gold
- 3 large fresh tomatoes
- 3 sprig fresh parsley, chopped
- 4.92 ml salt
- 1.23 ml dried basil, crumbled
- 1.23 ml ground nutmeg
- 1.23 ml dried tarragon, crumbled
- 3 medium red onions
- 29.58 ml butter
- 473.18 ml shredded gruyere
directions
- Cut garlic in half lengthwise, and rub inside of 1 1/2 quart shallow baking dish. Finely chop rest and set aside.
- Cut potatoes into 1/4" slices. (Peel first if using russets. You don't need to peel Yukon Gold or Red potatoes.).
- Place potatoes in bowl of cold water, set aside.
- In a 4-quart saucepan, bring 3 quarts of water to a boil.
- Immerse tomatoes into boiling water for 30 seconds.
- Remove with slotted spoon and immediately place into bowl of ice water.
- Using a sharp knife, peel and remove core of tomatoes. *If you don't mind the skins, you can omit this step.
- Cut tomatoes into 1/2" slices.
- In small bowl, combine chopped parsley, 1/2 teaspoons salt, basil, nutmeg and tarragon.
- Peel and thinly slice the onions.
- Drain potatoes and pat dry.
- Place half of the potatoes in casserole dish, sprinkle with half of the parsley mixture and half of the chopped garlic, or to taste.
- Top with half of the onions and half of the tomatoes.
- Sprinkle the tomatoes with 1/4 teaspoons salt.
- Top with 1 cup gruyere.
- Repeat with second half of ingredients layering the same except for the cheese.
- After sprinkling the top layer of tomatoes with a 1/4 teaspoons salt, cut butter into small pieces and dot top.
- Cover casserole loosely with foil.
- Bake in 400 degree oven for 45 minutes or til potatoes are fork-tender.
- Remove foil and top with remaining cup of gruyere cheese.
- Bake uncovered for 5 more minutes or until cheese is lightly browned.
- Also really good with sliced black olives sprinkled on top!
- Serve with coarse ground pepper or hot pepper flakes if desired.
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Reviews
-
wow! What a great new way to fix potatoes. This dish tasted so fresh, unusual, and wasn't heavy! I'm a fan of Gruyere anyway, but this was phenominal! Thanks Kelly!
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
