Potato gratin with tomatoes and sweet peppers

Ingredients:

• 2 egg yolks
• 1.5 cups whole milk
• 1.5 cups heavy cream
• 1/2 tsp freshly grated nutmeg
• Coarse salt and freshly ground pepper
• 3 cloves garlic, crushed
• 2 bay leaves
• 500 g potatoes, peeled and cut into 3 mm thick slices.
• 1.5 tbsp. coarsely grated Gruyere cheese (approximately 170 gr.)
• 4 plum-shaped tomatoes, cut into 2 cm thick slices.
• 2 sweet peppers, cut into 2cm thick strips.
• 1 onion, cut into half rings 1.5 cm thick.
• 2 tbsp. l. olive oil
• 3 tsp dried Provencal herbs
• 1 1/4 cups breadcrumbs

Preparation:

1. In a bowl, whisk together the egg yolks and 1/2 cup milk. In a saucepan, combine 1 cup milk and 1 cup cream, add nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a simmer. Reduce heat to medium-low, add the potatoes, and cook until half-cooked, about 6 minutes. Remove the saucepan from the heat. Stir in the egg mixture and 1 cup Gruyere cheese.
2. Preheat oven to 220°C. Grease a baking sheet with olive oil and place the tomatoes, bell peppers, and onions on it. Drizzle the vegetables with olive oil and sprinkle with herbes de Provence, salt, and pepper. Place the baking sheet in the oven and roast the vegetables until tender, about 10 minutes.
3. Reduce the oven temperature to 190°C (375°F). Grease a 1.5-liter baking dish with olive oil. Sprinkle the dish with half the breadcrumbs. Spread half the potato mixture in an even layer. Top with a layer of fried onions, half the tomatoes, and bell peppers. Then spread the remaining potato mixture, discarding the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
4. Bake the potatoes until golden brown, for 40-50 minutes. Once done, pour the remaining cream over the potatoes and sprinkle with the remaining breadcrumbs and cheese. Continue baking the potato gratin until the cheese has melted, about 5 more minutes.