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Categories:Viewed: 27 - Published at: 8 years ago
Ingredients
- 1 each garlic cloves
- 3 medium potatoes sliced
- 3 large tomatoes
- 3 each parsley sprigs
- 2 teaspoons salt
- 1/4 teaspoon tarragon leaves crumbled
- 1/4 teaspoon basil crumbled
- 1/4 teaspoon nutmeg ground
- 3 medium red onion
- 2 tablespoons margarine
Method
- Preheat oven to 400F (200C).
- Cut garlic in half lengthwise.
- With cut garlic, rub inside of 1 1/2 quart shallow baking dish; set aside.
- Peel potatoes; cut into 1/4 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 1/2 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 1/2 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.
