Potatoes Nicoise (Canadian)
"A delicious casserole of potatoes, tomatoes, onions, cheese, and spices. It goes well with any meal."
photo by Kumquat the Cats fr
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 garlic clove
- 3 medium potatoes (about 1 pound)
- 3 large tomatoes (about 1 1/2 pounds)
- 3 fresh parsley sprigs
- 1 teaspoon salt
- 1⁄4 teaspoon dried basil, crumbled
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon dried tarragon, crumbled
- 3 medium red onions (about 1 pound)
- 2 tablespoons butter
- 1⁄2 cup shredded cheddar cheese
directions
- Preheat oven to 400 degrees.
- Cut garlic clove in half lengthwise and rub the cut surface on inside of a shallow baking dish.
- Cut peeled potatoes into 1/4-inch slices.
- Place potatoes in a bowl of cold water and set aside.
- Peel and core tomatoes and cut into 1/2-inch slices.
- Chop parsley and in a small bowl combine parsley, 1/2 teaspoon of salt, basil, nutmeg, and tarragon.
- Peel and thinly slice the onions.
- Drain the potatoes and pat dry.
- Place half of the potatoes in the prepared baking dish; sprinkle with half the parsley mixture.
- Top with half the onions and half the tomatoes.
- Sprinkle tomatoes with 1/4 teaspoon salt.
- Repeat layering with remaining potatoes, parsley mixture, onions, tomatoes and remaining 1/4 teaspoon of salt.
- Cut butter into small pieces and dot top of the casserole.
- Cover tightly with aluminum foil and bake for 45 minutes or until potatoes are fork tender.
- Sprinkle top of casserole with cheese; bake uncovered until lightly brown.
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Reviews
-
Totally delicious, to be sure! Not overly high in starch, and otherwise very healthful! Not expensive either. I guess I'd put this easily into the category of humble ingredients, outstanding results! I used the recommended weights of potatoes (Yukon gold, in keeping with the Canadian recipe), tomatoes and onions with the help of the scale at my supermarket. The red onion I used (1 large and yes, it was red) bleached to mostly white. I used more parsley, a tad more salt, and maybe half the butter? I probably used 3/4 cup low-fat cheddar cheese too. Cooked up perfectly, though the cheese didn't brown in the extra 15 minutes I left it in for, so what? It smelled great cooking! Didn't stick to baking dish either. We ate all of this for a vegetarian dinner (with a side of vegetarian chicken substitute). Unfortunately, there were no leftovers for me for lunch the next day:(
RECIPE SUBMITTED BY
Sassy in da South
Lexington
