Potato Tomato And Red Onion Nicoise With Gruyere Recipes

POTATOES NICOISE (CANADIAN)

Steps:

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

POTATO, TOMATO AND ONION GRATIN

Steps:

• Bring pot of water to boil. Add tomatoes and blanch 10 seconds. Drain tomatoes. Peel, core and slice tomatoes. (Can be made 6 hours ahead; cover and chill).
• Preheat oven to 400°F
• Arrange half the potatoes in a shallow baking dish (15 cup capacity). Season with salt and pepper. Top with half the onions and half the tomatoes. Sprinkle with half the garlic and half the thyme. Season with salt and pepper. Repeat layering with remaining potatoes, onions, tomatoes, garlic and thyme. Season with salt and pepper. Pour wine and olive oil over. Bake until potatoes are tender and almost all the liquid evaporates, about 90 minutes.
• Melt butter in a heavy large skillet over medium-high heat. Add breadcrumbs and saute until golden brown, about 5 minutes. Sprinkle breadcrumbs over gratin. Cool 10 minutes and serve.

POTATO, TOMATO AND CHEESE TART

Steps:

• Heat oven to 425°F Coat a 9-inch pie pan with cooking spray. In a small bowl, combine cheeses, and set aside.
• In a small skillet over low, heat oil. Add garlic and stir until lightly golden, about 2 minutes. Remove skillet frrom heat, then stir in salt and pepper.
• Add oil and garlic from skillet, then gently mix with potatoes with a rubber spatula. Cover bowl with a piece of plastic wrap and microwave on high for 3-5 minutes or until potato slices are slightly tender, but not falling apart.
• Arrange a layer of overlaying potato slices first around the sides of the prepared pan, then over the bottom . Sprinkle half of the cheese mixture over the potatoes.
• Top cheese with half of the tomato slices. Arrange remaining potato slices in layer over tomatoes, then top with remaining cheese. Arrange remaining tomato slices on top.
• Place a piece of parchment on top of the pie, then cover it tightly with foil. Bake for 40-50 minutes or until potatoes feel tender at center when pierced with the tip of a knife.
• Uncover the pie and bake 15 minutes longer or until potatoes on the outside of the pie are golden and the tomatoes on top are slightly wrinkled. Let cool 10 minutes before serving.

POTATOES WITH GRUYERE AND DIJON

Steps:

• Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.

POTATO, ONION & TOMATO BAKE

Steps:

• Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
• Dot each layer with pieces of butter and season with salt& pepper to taste.
• Combine milk, cream& stock and pour over potato mixture.
• Top with cheese.
• Dot with any remaining butter.
• Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

POTATO, TOMATO AND CILANTRO SALAD

Steps:

• Boil the potatoes until fork tender but not mushy.
• Drain and cut into bite sized pieces.
• In a large bowl, whisk together the mayonnaise, vinegar, salt and pepper.
• Add the potatoes, celery, onions,tomatoes, and cilantro.
• Mix well and taste, reseason and refigerate for at least one hour.
• Serve and enjoy!