RECETAS Y COCINA

Ingredients

• 1 clove garlic
• 3 medium potatoes, about 1 lb (450 g)
• 3 large fresh tomatoes, about 1 1/2 lb (675 g)
• 3 fresh parsley sprigs
• 1 tsp (5 ml) salt
• 1/4 tsp (1 ml) dried basil, crumbled
• 1/4 tsp (1 ml) nutmeg
• 1/4 tsp (1 ml) dried tarragon, crumbled
• 3 medium red onions, about 1 lb (450 g)
• 2 tbsp (30 ml) butter OR margarine
• 1/2 cup (125 ml) shredded cheddar cheese

Preparation

Preheat oven to 400F (200C).

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 (0.6 m) slices.

Place potatoes in bowl of cold water and set aside.

Peel and core tomatoes and cut into 1/2-inch (1.2 cm) slices.

Chop parsley, and in a small bowl combine parsley with 1/2 tsp (2 ml) salt, basil, nutmeg and tarragon.

Peel and thinly slice the onions.

Drain the potatoes and pat dry.

Place half the potatoes in prepared baking dish; sprinkle with half the parsley mixture.

Top with half the onions and half the tomatoes.

Sprinkle tomatoes with 1/4 tsp (1 ml) salt.

Repeat layering with potatoes, parsley mixture, onions, tomatoes and salt.

Cut butter in small pieces and dot top of casserole.

Cover casserole tightly with aluminum foil.

Bake for 45 minutes or until potatoes are fork tender.

Sprinkle top of casserole with cheese; bake, uncovered, until lightly browned.

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