Scalloped Potatoes With Tomatoes and Bell Peppers Recipe

Name: Scalloped Potatoes With Tomatoes and Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg yolks; 1 1/2 cups whole milk; 1 1/2 cups heavy cream; 1/2 teaspoon freshly grated nutmeg; Kosher salt and freshly ground pepper; 3 cloves garlic, smashed; 2 bay leaves; 1 pound russet potatoes, peeled, sliced 1/8 inch thick and patted dry; 1 1/2 cups coarsely grated gruyere cheese (about 6 ounces); 4 plum tomatoes, sliced 3/4 inch thick; 2 bell peppers (yellow or orange), cut into 3/4-inch-thick strips; 1 onion, halved and sliced 1/2 inch thick; 2 tablespoons extra-virgin olive oil, plus more for the baking dish; 3 teaspoons herbes de Provence; 1 1/4 cups breadcrumbs (preferably fresh)

Servings: persons

2 large egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
2 bay leaves
1 pound russet potatoes, peeled, sliced 1/8 inch thick and patted dry
1 1/2 cups coarsely grated gruyere cheese (about 6 ounces)
4 plum tomatoes, sliced 3/4 inch thick
2 bell peppers (yellow or orange), cut into 3/4-inch-thick strips
1 onion, halved and sliced 1/2 inch thick
2 tablespoons extra-virgin olive oil, plus more for the baking dish
3 teaspoons herbes de Provence
1 1/4 cups breadcrumbs (preferably fresh)

1
Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside.
2
Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper.
3
Add the garlic and bay leaves and bring to a boil over medium heat.
4
Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes.
5
Remove from the heat.
6
Gradually stir in the egg-milk mixture and 1 cup gruyere.
7
Cover and keep warm.
8
Preheat the broiler.
9
Put the tomatoes, bell peppers and onion on a baking sheet in separate piles.
10
Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste.
11
Toss each pile of vegetables to coat, then spread out the piles.
12
Broil until tender and charred around the edges, about 10 minutes.
13
Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil.
14
Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish.
15
Spoon 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.
16
Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves.
17
Top with the remaining tomatoes and bell peppers.
18
Bake until the potatoes are tender and lightly golden, 40 to 50 minutes.
19
Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere.
20
Continue baking until the cheese melts, about 5 more minutes.
21
Let rest 10 minutes before serving.
22
Photograph by Kana Okada

917

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large egg yolks, 1 1/2 cups whole milk, 1 1/2 cups heavy cream, 1/2 teaspoon freshly grated nutmeg, and more.

Yes, Scalloped Potatoes With Tomatoes and Bell Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Potatoes With Tomatoes and Bell Peppers

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