Potatoes nicoise
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Potatoes nicoise
  Diabetic    Side dish    Cheese    Vegetables  
Last updated 6/12/2012 12:53:16 AM. Recipe ID 15063. Report a problem with this recipe.
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      Title: Potatoes nicoise
 Categories: Diabetic, Side dish, Cheese, Vegetables
      Yield: 6 Servings
 
      1    Garlic clove
      3 md Potatoes, sliced thin
      3 lg Tomatoes (1 1/2 lbs)
      3    Sprigs fresh parsley
      2 ts Salt
    1/4 ts Crumbled tarragon leaves
    1/4 ts Crumbled basil leaves
    1/4 ts Ground nutmeg
      3 md Red onions (1 lb)
      2 tb Low fat margarine
    1/4 c  Or more shredded low fat
           Swiss or Cheddar cheese
 
  1. Preheat oven to 400F. 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.
  
  2. Peel tomatoes (to make this easier, put in boiling water for 30
  seconds and then immerse immediately in ice water). Cut into 1/2
  thick slices; set aside.
  
  3. In a small bowl, combine the parsley, 1 tsp salt, tarragon, basil
  and nutmeg. 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.
  
  4. Sprinkle tomatoes with 1/2 tsp salt. Repeat layering procedure. Cut
  margarine into small pieces and dot onto casserole. Cover loosely with
  foil.
  
  5. 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.
  




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Recipe ID 15063 (Apr 03, 2005)

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