Scalloped Tomato and Potato Casserole

Scalloped Tomato and Potato Casserole
SERVES 6

2 large cloves garlic, halved
3 medium potatoes (1 pound), sliced 1/4-inch thick
3 medium tomatoes (1-1/2 pounds), sliced 1/4 to 1/2-inch thick
3 red onions (1 pound), sliced very thin
1/4 teaspoon dried tarragon
1/4 teaspoon dried basil
1-1/2 tablespoons chopped fresh parsley
2 teaspoons salt, or to taste
1/4 teaspoon grated nutmeg
2 tablespoons butter
1 cup grated cheddar cheese

Preheat oven to 400° F. Grease a 12x8-inch or similar size casserole and rub all over with the cut garlic. Reserve the garlic and mince for later use.

In a small bowl, combine tarragon, basil, parsley and minced garlic; mix well. In prepared casserole, layer potatoes, a sprinkling of the herb mixture, salt, pepper and a little nutmeg, then onion, then tomatoes. Sprinkle each layer of tomatoes with a little salt. Repeat layering, ending with tomatoes. Dot with butter. Bake, tightly covered, for 1 to 1-1/2 hours, or until potatoes are just tender. (Time will vary with type and thickness of potatoes.) Remove cover, sprinkle with the grated cheese and bake, uncovered, until cheese is melted