Bell Pepper Casserole

Ingredients

• 700 g boiled potatoes (firm‑cooking)
• 2 small red bell pepper halves
• 2 small orange bell pepper halves
• 2 small yellow bell pepper halves
• 2 onions
• 4 tsp oil
• 1 bundle of Provençal herbs (e.g., thyme, marjoram, rosemary or basil)
• 150 g crème fraîche
• 100 g whipping cream
• 2 egg yolks
• 100 g finely grated Gruyère cheese
• 50 g Gruyère cheese cubes

Instructions

1. 1.

   Peel the potatoes and slice them thinly. Peel the bell pepper halves with a vegetable peeler and cut them in half with a knife. Remove stems, membranes and seeds. Wash the halves, blanch them, cool in ice water and drain. Cut into pieces about 1.5 x 3.5 cm. Separate the onions and cut them lengthwise. Score each half fan‑shaped and cut into three equal parts.

2. 2.

   Sauté the onions in hot oil until golden brown. Wash and finely chop the herbs. Whisk together crème fraîche, whipping cream, egg yolks and grated cheese. Preheat the oven to 175 °C. Grease a baking dish, lay a layer of potato slices, sprinkle with chopped herbs and pour some egg‑cream over them.

3. 3.

   Spread the mixed bell pepper pieces on top and drizzle more egg‑cream. Continue layering with remaining potatoes and egg‑cream. Finish with a last layer of bell peppers and sautéed onions. Sprinkle cheese cubes on top and bake in the oven for about 40 minutes. Briefly brown under the grill. Garnish with herbs before serving.