Recipe by Sassy in da South
A delicious casserole of potatoes, tomatoes, onions, cheese, and spices. It goes well with any meal.
Top Review by Kumquat the Cat's friend
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:(
- 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 See How It's Made
- 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.