| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 50 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 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)
Instructions
- Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. 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. 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 cup 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 teaspoons olive oil and sprinkle each with 1 teaspoon 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 F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. 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. 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. 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. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 452 |
| Total Fat | 31 g |
| Saturated Fat | 16 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 14 g |
| Cholesterol | 135 mg |
| Sodium | 632 mg |
Reviews
Surprisingly, found this dish to be quite bland and boring to be honest. I made it exactly as the recipe was written but ended up being disappointed that such a time consuming dish was so underwhelming. Also, the 1.5 quart baking dish was a little too small.
Wanted to try this recipe, but didn’t want to add tomatoes. We decided to use 1 1/2 lbs of potatoes instead. Also, oven was full when veggies needed roasted so we sauteed them instead. Turned out delicious!
This is an excellent recipe and very tasty! I agree w/rpryde_5579285 as that it is a bit more time consuming than I would like but certainly worth the work and wait! Yummy!!!
I made this for Easter family brunch last week. I had the same reactions as ‘rpryde_5579285’. Everyone loved it and I had 4 people ask for the recipe. The combination of vegetables, onions, make the dish so different as its not a typical dense scallop dish. To change it up next time, I may add some smokiness by roasting the vegetables on the BBQ grill, and mix a 1/2 cup of Fontina to the cheese mix.
Made this dish tonight for a small dinner party and it was a hit! Prepared exactly as the menu read and everyone raved about it. Said it was one of the best potato dishes they’d ever tasted. Yes it is rather time consuming but definitely a keeper.