Tomato and Bell Pepper Scalloped Potatoes Recipe

[MashaBear]

Hey there my dear friends! Ready to elevate your potato game? Introducing Tomato and Bell Pepper Scalloped Potatoes! Creamy, cheesy, and packed with roasted veggie goodness. It's comfort food with a twist! Whether you're hosting a dinner party or just craving something special, this recipe's a winner. Dive in and enjoy the deliciousness! #FoodieFaves #VeggieDelight

Tomato and Bell Pepper Scalloped Potatoes Recipe

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)

Directions:

1. In a small bowl, whisk together the egg yolks and 1/2 cup milk. Set aside. In a medium saucepan, combine the remaining 1 cup milk and 1 cup cream. Stir in nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the smashed garlic and bay leaves. Bring to a boil over medium heat, then reduce to medium-low. Add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from heat. Gradually stir in the egg-milk mixture and 1 cup Gruyere. Cover and keep warm.
2. Preheat the broiler. On a baking sheet, arrange the tomatoes, bell peppers, and onion in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle with 1 teaspoon herbes de Provence, salt, and pepper to taste. Toss to coat, then spread out the vegetables. Broil until tender and slightly charred around the edges, about 10 minutes.
3. Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs. Top with the broiled onions and half of the tomatoes and bell peppers. Add the remaining potatoes in an even layer, followed by all of the cream mixture (discard garlic and bay leaves). Top with the remaining tomatoes and bell peppers.
4. Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup Gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest for 10 minutes before serving.

PS: Trust me, folks, once you try these Tomato and Bell Pepper Scalloped Potatoes, you won't look back! Creamy, cheesy, and bursting with flavor, it's like a warm hug for your taste buds. Whip up a batch and prepare for some serious culinary applause! Let's get cooking and savor every delicious bite together! #FoodieAdventure #PotatoPerfection

 

[johnlloyd]

This sounds delicious! Though I wonder, have you tried roasting the bell peppers first for extra sweetness?

 

[Peachy]

Wow, this Tomato and Bell Pepper Scalloped Potatoes recipe looks incredible! Also, it's perfect for a dinner party or just a cozy night in. Can't wait to try it out!

 

[wakabalo]

Tomato and bell pepper scalloped potatoes recipe? Layer thinly sliced potatoes with diced tomatoes, bell peppers, and creamy cheese sauce, then bake until golden and bubbly for a flavorful twist on a classic comfort dish - a hearty and delicious side that's perfect for any meal!

 

[Aro]

Thank you for sharing your recipe for Tomato and Bell Pepper Scalloped Potatoes! It sounds like a delicious twist on a classic comfort dish. I appreciate the addition of tomatoes and bell peppers, which not only add vibrant color but also bring a refreshing flavor to the creamy potatoes. Your recipe's versatility allows for creativity in incorporating seasonal veggies or herbs for even more depth of flavor. I can't wait to try it out and enjoy the hearty and comforting goodness of your scalloped potatoes!

 

[corbin]

Hey there my dear friends! Ready to elevate your potato game? Introducing Tomato and Bell Pepper Scalloped Potatoes! Creamy, cheesy, and packed with roasted veggie goodness. It's comfort food with a twist! Whether you're hosting a dinner party or just craving something special, this recipe's a winner. Dive in and enjoy the deliciousness! #FoodieFaves #VeggieDelight

Tomato and Bell Pepper Scalloped Potatoes Recipe
View attachment 3396

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)

Directions:

1. In a small bowl, whisk together the egg yolks and 1/2 cup milk. Set aside. In a medium saucepan, combine the remaining 1 cup milk and 1 cup cream. Stir in nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the smashed garlic and bay leaves. Bring to a boil over medium heat, then reduce to medium-low. Add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from heat. Gradually stir in the egg-milk mixture and 1 cup Gruyere. Cover and keep warm.
2. Preheat the broiler. On a baking sheet, arrange the tomatoes, bell peppers, and onion in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle with 1 teaspoon herbes de Provence, salt, and pepper to taste. Toss to coat, then spread out the vegetables. Broil until tender and slightly charred around the edges, about 10 minutes.
3. Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs. Top with the broiled onions and half of the tomatoes and bell peppers. Add the remaining potatoes in an even layer, followed by all of the cream mixture (discard garlic and bay leaves). Top with the remaining tomatoes and bell peppers.
4. Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup Gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest for 10 minutes before serving.

PS: Trust me, folks, once you try these Tomato and Bell Pepper Scalloped Potatoes, you won't look back! Creamy, cheesy, and bursting with flavor, it's like a warm hug for your taste buds. Whip up a batch and prepare for some serious culinary applause! Let's get cooking and savor every delicious bite together! #FoodieAdventure #PotatoPerfection

This tomato and bell pepper scalloped potatoes recipe looks like a delicious twist on a classic! Has anyone added some smoked paprika for an extra depth of flavor? Excited to make this for a cozy dinner!