Potatoes Nicoise

Potatoes Nicoise
1 clove garlic
3 medium potatoes (about 1 lb)
3 medium ripe tomatoes
boiling water
3 red onions (about 1 lb)
1/4 tsp dried tarragon leaves
1/4 tsp dried basil leaves
1 1/2 TBSP parsley, chopped
3 tsp salt*
1/4 tsp nutmeg
2 TBSP butter
1/2 cup grated cheddar or gruyere cheese

Preheat oven to 400 F. **

Cut your clove of garlic and use it to rub the inside of a 12x8" casserole. (I usually slice or mince this and sprinkle it on the layers with the onions, but if that's too much garlic for you, this represents the end of your affiliation with that clove and you may now throw it away.)

Pare your potatoes and slice 1/4" thick. Set aside.
Scald your tomatoes in the boiling water and peel their skins. Slice these 1/2" thick. Set aside.
Slice your onions as thinly as possible. Set aside.

In a small bowl, combine your tarragon, basil, and parsley and mix this well. (I usually put my nutmeg in there too to make sure I don't forget it.)

In your prepared casserole, layer potatoes, sprinkle with the herbs and nutmeg; then onion; then tomato, sprinkled with the salt, keeping the order until the ingredients are used up and ending with tomato. Dot the top with butter and bake, covered, for 45 minutes (or until potatoes are fork-tender). Sprinkle the top with cheese and bake an additional 5 minutes uncovered to melt the cheese and allow the top to brown slightly.

Serve warm. It also makes excellent leftovers.

*I never put the salt in mine.
**This recipe works well in a crock pot as well. It takes about 2 1/2 hours on high.