Ingredients:
- 2lbs Russet potatoes cut into 1/8" slices (I chose to keep the skins on)
- Many tbsp EVOO
- 2 cups shredded Gruyere cheese
- 1 Yellow pepper & 1 Orange pepper cut into 3/4" slices
- 1/2 sweet onion
- 2 cups whole milk
- 1.5 cups heavy cream
- 3 cloves garlic smashed
- 3 bay leaves
- 2 cups bread crumbs (fresh if you have them)
- Salt
- Pepper
- 1 tsp nutmeg
- 4 plum tomatoes (cut into 1/2" slices)
- Herbs de Provence
- 2 egg yolks
1. Whisk egg yolks with 1/2 cup milk, set aside. Bring cream, rest of milk, bay leaves, garlic, and nutmeg to a boil. I added salt and pepper as well. (I continuously add seasoning to taste throughout my cooking process). Once at a boil, reduce to a simmer and add potatoes. Cook until about halfway done (10 minutes).
2. In the meantime....slice and dice veggies! Keep veggies (peppers, onions, tomatoes) in their own piles. (Onions may be slices or chopped, I prefer mine chopped- it's a texture preference). Drizzle EVOO and season with Herbs de Provence, salt and pepper. Broil in oven until charred.
3. Once potatoes are halfway through the cooking process, remove from heat. Add in egg yolk mixture. Add in 1.5 cups Gruyere, and stir. Remove the bay leaves!
4. Coat a baking dish (~3 quarts) with EVOO. Cover the bottom with bread crumbs. Add in half the potato mixture. Spread out evenly in baking dish. Pile all onions, 1/2 peppers and tomatoes on top. Cover with remaining potatoes. Top with the rest of tomatoes and peppers.
5. Bake on 350* until golden brown. Top with bread crumbs and remaining Gruyere cheese, bake until melted (5-10 more minutes). Enjoy!
