Potatoes Niçoise

Potatoes stewed in a garlicky broth, then sprinkled with cheese, are typical of southern French cuisine. If you have leftovers, they make a terrific cold side dish or appetizer the next day.

4 tablespoons oil, at least half olive
1  large clove garlic, chopped
1 1/2 pounds potatoes, thinly sliced
1 teaspoon thyme
1/2 teaspoon dried {basil}
4 tablespoons minced fresh parsley
2 teaspoons salt
3  medium red onions, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1/2 teaspoon nutmeg
1 cup shredded Swiss cheese
8  or more pitted black olives
Heat 2 tablespoons oil in a heavy 15-inch skillet and sauté garlic briefly to extract flavor.

Remove pan from heat and cover with half the potatoes and half the thyme, basil, parsley and salt. Top with half the onions and half the tomatoes. Repeat these layers.

Sprinkle nutmeg over top layer of tomato and drizzle with remaining 2 tablespoons oil.

Place over low to moderate heat, cover, and cook until potatoes are quite tender, 40 to 50 minutes.

Remove from heat, sprinkle cheese evenly over top, decorate with olives, and cover to melt cheese.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 55 min

Servings: 4 to 6

Recipe By: Nikki and David Goldbeck

From:  American Wholefoods Cuisine