Paprika Potato Casserole

Ingredients

• 700 g peeled potatoes (firm-cooking)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 2 onions
• 4 tsp oil
• 1 bunch herbs of Provence (e.g., thyme, marjoram, rosemary or basil)
• 150 g crème fraîche
• 100 g heavy cream
• 2 egg yolks
• 100 g grated Gruyère cheese
• 50 g diced Gruyère cheese

Instructions

1. 1.

   Peel the potatoes and slice them thinly. Peel the bell peppers with a vegetable peeler and halve them with a knife. Remove stems, membranes, and seeds.

2. 2.

   Wash the pepper halves, blanch them, shock in cold water, then drain. Cut into pieces about 1.5 x 3.5 cm.

3. 3.

   Peel the onions and cut them lengthwise in half. Score each half fan‑shaped and divide into three equal parts. Sauté the onion slices in hot oil until golden brown.

4. 4.

   Wash and finely chop the herbs. Whisk together crème fraîche, heavy cream, egg yolks, and grated cheese. Preheat the oven to 175 °C (fan).

5. 5.

   Grease a baking dish, layer with potato slices, sprinkle with chopped herbs, and pour some of the egg‑cream over them. Distribute the mixed pepper pieces on top and drizzle more egg‑cream.

6. 6.

   Continue layering with the remaining potatoes and egg‑cream, finishing with another layer of peppers and the sautéed onions.

7. 7.

   Sprinkle the diced cheese over everything and bake in the oven for about 40 minutes. Briefly brown under the grill. Garnish with herbs before serving.