MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Potatoes Nicoise
  Categories: Diabetic, Side dishes, Cheese, Vegetables
       Yield: 6 servings
  
       1    Garlic clove                      1/4 ts Crumbled basil leaves
       3 md Potatoes, sliced thin             1/4 ts Ground nutmeg
       3 lg Tomatoes (1 1/2 lbs)                3 md Red onions (1 lb)
       3    Sprigs fresh parsley                2 tb Low fat margarine
       2 ts Salt                              1/4 c  Or more shredded low fat
     1/4 ts Crumbled tarragon leaves                 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.
   
   Source:  Mc Calls Cooking School
  
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