1 lb. russet potatoes, peeled, sliced 1/8 inch thick and patted dry
1 1/2 c. coarsely grated gruyere cheese (about 6 oz.)
4 plum tomatoes, sliced 3/4 inch thick
2 bell peppers (yellow or orange), cut into 3/4-inch strips
1 onion, halved and sliced 1/2-inch thich
2 T. EVOO, plus more for baking dish
3 t. herbes de Provence
1 1/4 c. breadcrumbs (preferably fresh)
Instructions
Whisk the egg yolks and 1/2 c. milk in a small bowl and set aside. Combine the remaining 1 c. milk and 1 c. cream in a medium saucepan; stir in the nutmeg, 1 t. salt and 1/2 t. pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 c. gruyere. Cover and keep warm.
Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 t. EVOO and sprinkle each with 1 t. herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
Preheat the oven to 375 degrees. Brush a 1 1/2-quart baking dish with EVOO. Sprinkle half of the breadcrumbs (1/2 c. plust 2 T.) in the dish. Sppon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizle with the remaining 1/2 c. cream and sprinkle with the remaining 1/2 c. gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.
Originally Submitted
7/11/2012
0 Out of 5 from
0 reviews
You can add this Potato - Scalloped with Tomatoes and Bell Peppers recipe to your own private DesktopCookbook.
