Potato and Pepper Dumpling Gratin

Ingredients

• 12 stale rolls
• 200 ml milk
• 60 g Butter
• 2 shallots
• 2 tsp diced, well-done bacon
• salt (pepper)
• 6 Eggs
• 4 shallots
• 2 red bell peppers
• 2 yellow bell peppers
• 1 handful basil
• 5 tbsp oil
• 200 g hard cheese

Instructions

1. 1.

   Slice the rolls into rounds and place in a bowl. Peel and finely chop the shallots. Heat the butter, sauté the shallots and bacon. Then pour over the roll slices. Season generously with salt and pepper. Pour hot milk over the rolls and let stand for 30 minutes.

2. 2.

   Whisk the eggs, add to the roll mixture and mix thoroughly. With damp hands form eight dumplings from the dough and drop them into plenty of boiling salted water; simmer for 15 minutes.

3. 3.

   Remove the dumplings from the water and layer them in a greased baking dish in a fan shape. Halve the bell peppers, remove seeds, wash and cut into pieces. Peel and roughly chop the shallots. Sprinkle the shallots and peppers over the roll dumpling rounds and top with grated cheese.

4. 4.

   Bake at 180°C for 25 minutes until golden brown. Before serving sprinkle fresh basil leaves on top.