Scalloped Potatoes With Tomatoes and Bell Peppers

Scalloped Potatoes With Tomatoes and Bell Peppers
15 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)
Nutrition
451
23% daily value
8 servings
                                       
                                            vegetarian
     

Fat

47% 31

Saturated

82% 16

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

11% 32

Carbs (net)

- 29

Fiber

13% 3

Sugars

- 8

Sugars, added

- 0

Protein

28% 14

Cholesterol

45% 135

Sodium

26% 632

Calcium

36% 363

Magnesium

11% 47

Potassium

12% 564

Iron

13% 2

Zinc

17% 2

Phosphorus

42% 294

Vitamin A

38% 339

Vitamin C

53% 48

Thiamin (B1)

25% 0

Riboflavin (B2)

26% 0

Niacin (B3)

15% 2

Vitamin B6

33% 0

Folate equivalent (total)

18% 71

Folate (food)

- 47

Folic acid

- 14

Vitamin B12

32% 1

Vitamin D

332% 50

Vitamin E

12% 2

Vitamin K

15% 18

Sugar alcohols

- 0

Water

- 192
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