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
Preheat oven to 400 F (200 C). 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-cm) 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.
Makes 6 servings
Nutrition per serving: 170 calories; 8 g fat; 6 g protein; 24 g
carbohydrates; 4 g fibre