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  Recipe Home » Diabetic » POTATOES NICOISE
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  POTATOES NICOISE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 192
Ingredients:
1 garlic clove
3 medium potatoes, thinly sliced
3 large tomatoes (1-1/2 pounds)
3 sprigs fresh parsley
2 tsp. salt
1/4 tsp. crumbled tarragon leaves
1/4 tsp. crumbled basil leaves
1/4 tsp. ground nutmeg
3 medium red onions (1 pound)
2 Tbls. low fat margarine
1/4 C. shredded low fat Swiss or cheddar cheese (or more)
Instructions:
Preheat oven to 400 degrees F. 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. 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. In a small bowl, combine the parsley, 1 tsp. salt, tarragon, basil and nutmeg. Peel and thinly slice onions. Drain potatoes well; pat dry with a paper towel. Place half potatoes into a prepared casserole dish sprayed with nonstick spray. Sprinkle with half the parsley mixture. Add half the onions and half the tomatoes. Sprinkle tomatoes with 1/2 tsp. salt. Repeat layering procedure. Cut margarine into small pieces and dot onto casserole. Cover loosely with foil. Bake 45 minutes or until potatoes are fork tender. Sprinkle top of casserole with cheese. Bake uncovered for 5 minutes, or until cheese is melted and lightly browned.
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