Ratatouille-Gratin

Ingredients

• 700 g medium potatoes (mostly firm-boiling)
• 2 red bell peppers
• 2 orange bell peppers
• 2 yellow bell peppers
• 2 onions
• 3 tbsp oil
• 1 tsp fresh chopped thyme
• 1 tsp fresh chopped marjoram
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped basil
• 150 g crème fraîche
• 100 g heavy cream
• 1 egg
• 2 egg yolks
• 100 g grated Gruyère cheese
• 50 g diced Gruyère cheese
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash potatoes, brush thoroughly and boil in salted water for about 20-25 minutes, drain, rinse with cold water, peel and let cool.

2. 2.

   Wash bell peppers, trim, halve, core, remove white membranes, and cut into bite-sized pieces.

3. 3.

   Peel onions, split lengthwise, then cut each half into three sections. Sauté onions in hot oil until lightly golden brown.

4. 4.

   Whisk crème fraîche with heavy cream, egg, yolks, and grated cheese; season with salt and pepper.

5. 5.

   Slice potatoes thinly.

6. 6.

   In a greased baking dish layer sliced potatoes, lightly salt and pepper, sprinkle some herbs, then pour over some of the egg‑cream mixture. Distribute bell pepper pieces on top, add more egg‑cream, and repeat until all ingredients are used. Finish with a layer of bell peppers and onion sections.

7. 7.

   Sprinkle diced Gruyère cheese on top and bake in preheated oven at 180°C for about 45 minutes until golden; serve immediately.