This is a great way to satisfy your scalloped potato craving, but with more vegetables than potato…and all of the cheesy goodness.  Borrowed from the Food Network Magazine, it takes a bit of prep, but is still quite straightforward once all of your chopping is done – enjoy!

Scalloped Potatoes with Tomatoes and Peppers

2 eggs yolks AND 1/2 c. milk

1 c. EACH milk AND cream – AND – 1/2 t. EACH nutmeg AND freshly ground pepper

1 t. salt AND 4 cloves of garlic, smashed

2 large russet potatoes (about 1 lb.), peeled, and thinly sliced

1 1/2 c. grated Gruyere

4 plum tomatoes, sliced 1/2-inch thick

1 onion, halved and thinly sliced

2 bell peppers (yellow or orange) cut into 1/2-inch strips

olive oil (spray is helpful) AND 3 t. herbes de Provence

1 c. fresh bread crumbs

Whisk the egg yolks and 1/2 cup of milk in a small bowl and set it aside, then in a medium pot, combine the 1 cup each of milk and cream, the nutmeg, pepper and salt, add in the garlic and bring it all to a boil while stirring.  Add in the potatoes and simmer for about 5 minutes until they’re almost cooked.  Remove the pot from the heat and slowly stir in the egg yolk and milk mixture and 1 cup of Gruyere, then cover the pot and keep it warm.

Turn on your broiler and spray a large baking sheet with olive oil (you can line it with foil first if you’d like).  Make 3 separate piles of vegetables – tomatoes, onions, peppers – drizzle or spray each pile with a bit of olive oil and then sprinkle each pile with 1 teaspoon of herbes de Provence.  Gently toss each pile to mix, then spread them out more evenly on the baking sheet.  Broil for 5 or so minutes until the vegetables have started to brown – charring is fine, but you want them edible!

Turn off the broiler and preheat the oven to 375.  Oil the casserole of your choice – a 9 x 13 or even smaller should work, but I like my 4L Corning Ware – higher edges, no worries about any cream sauce bubbling over.  Sprinkle half of the breadcrumbs evenly on the bottom and spoon out half of the potatoes in an even layer (attempt to find the garlic to remove it!).  Top with all of the onion, and half each of the tomatoes and peppers, then the remaining potatoes in an even layer with all of the cream sauce, and finally the rest of the tomatoes and peppers.

Bake for about 40 minutes until it’s bubbling and the potatoes are cooked through, then evenly sprinkle on the rest of the breadcrumbs and cheese and bake for another 5 minutes or so until the cheese melts.  Super tasty with anything barbecued!

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