1. Preheat oven to 400 degrees. 2. Cut garlic clove in half lengthwise and rub the cut surface on inside of a shallow baking dish. 3. Cut peeled potatoes into 1/4-inch slices. 4. Place potatoes in a bowl of cold water and set aside. 5. Peel and core tomatoes and cut into 1/2-inch slices. 6. Chop parsley and in a small bowl combine parsley, 1/2 teaspoon of salt, basil, nutmeg, and tarragon. 7. Peel and thinly slice the onions. 8. Drain the potatoes and pat dry. 9. Place half of the potatoes in the prepared baking dish; sprinkle with half the parsley mixture. 10. Top with half the onions and half the tomatoes. 11. Sprinkle tomatoes with 1/4 teaspoon salt. 12. Repeat layering with remaining potatoes, parsley mixture, onions, tomatoes and remaining 1/4 teaspoon of salt. 13. Cut butter into small pieces and dot top of the casserole. 14. Cover tightly with aluminum foil and bake for 45 minutes or until potatoes are fork tender. 15. Sprinkle top of casserole with cheese; bake uncovered until lightly brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
