Potatoes Nicoise

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Servings: 6 Difficulty: Advanced
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A layered gratin of tender potatoes, roasted tomatoes, and herbs baked to golden perfection
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Potatoes Nicoise

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 159.1

Description

This comforting Potatoes Nicoise gratin layers thinly sliced potatoes with ripe tomatoes and sweet red onions, creating a harmonious blend of earthy and bright flavors. Infused with fresh tarragon, basil, and a hint of nutmeg, the dish offers a sophisticated yet rustic appeal. The low-fat margarine and optional cheese topping provide a subtle richness without overwhelming the natural sweetness of the vegetables. Ideal as a hearty side dish for roasted meats or as a light main course for vegetarians, this recipe brings a touch of French elegance to everyday weeknight dinners. The slow baking process ensures the potatoes become fork-tender while the tomatoes caramelize slightly, resulting in a dish that is both aromatic and deeply satisfying.

Ingredients

Directions

  1. Preheat the oven to 400F (200C).
  2. Cut the garlic clove in half lengthwise and rub the cut sides over the inside of a 1.5-quart shallow baking dish.
  3. Peel the potatoes and slice them into 1/4-inch thick rounds, then place in a bowl of cold water to prevent browning.
  4. Blanch the tomatoes in boiling water for 30 seconds, transfer immediately to ice water, peel off the skins, and slice into 1/2-inch thick rounds.
  5. Finely chop the fresh parsley.
  6. In a small bowl, combine the chopped parsley, 1 teaspoon of salt, tarragon, basil, and nutmeg.
  7. Peel and thinly slice the red onions.
  8. Drain the potatoes thoroughly and pat them dry with paper towels.
  9. Lightly spray the prepared garlic-rubbed baking dish with non-stick spray.
  10. Arrange half of the potato slices in the dish in an overlapping layer.
  11. Sprinkle half of the herb and spice mixture evenly over the potatoes.
  12. Add half of the sliced onions and half of the tomato slices on top of the herbs.
  13. Sprinkle the tomato layer with 1/2 teaspoon of salt.
  14. Repeat the layering with the remaining potatoes, herb mixture, onions, and tomatoes.
  15. Cut the margarine into small pieces and dot them evenly over the top layer of vegetables.
  16. Cover the dish loosely with aluminum foil.
  17. Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
  18. Remove the foil and sprinkle the shredded cheese over the top.
  19. Bake uncovered for an additional 5 minutes, until the cheese is melted and lightly browned.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 159.1kcal
% Daily Value *
Total Fat 5.8g9%
Saturated Fat 1.8g9%
Cholesterol 0.8mg1%
Sodium 9844.9mg411%
Total Carbohydrate 23.9g8%
Dietary Fiber 3.9g16%
Sugars 6.5g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Allow to cool completely before covering and refrigerating. Reheat in the oven for best texture.

Substitutions: Butter can be used in place of low-fat margarine for a richer flavor. Vegan cheese can be used for a dairy-free version.

Tips: Ensure potatoes are sliced uniformly for even cooking. Waxy potatoes hold their shape better, while russets become creamier.

Keywords: potatoes, gratin, tomatoes, onions, tarragon, basil, nutmeg, side dish, baked, herbs, vegetarian, layered, roasted, comfort food, garlic, parsley, cheese, oven, meal prep, dinner
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