Title: Scalloped Potatoes with Tomatoes
Yield: 6 servings
Category: Vegetables
Cuisine: French
Source: Auntie Di
Ingredients
- 1 cups whole milk
- 1 cups heavy cream
- 1 cup white wine
- 1/2 cup flour
- 1/4 cup butter
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 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
- 3 teaspoons herbes de Provence
- 1/2 cup breadcrumbs (optional)
Instructions
Combine milk, cream and wine. Stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper.
Preheat the oven to 375 degrees F. Brush or spray a 2-quart baking dish with olive oil. Arrange a layer of potatoes, followed by a layer of tomatoes, onions and bell peppers. Sprinkle on a generous handful of cheese. Season with salt, pepper, herbs and nutmeg. Dust with flour and dot with pieces of butter. Repeat layers until all potatoes and vegetables are used. Top with a layer of cheese. You should have about 3 complete layers if using a deep dish, 2 layers if using a rectangular dish.
Gently pour milk and wine mixture along the sides of the dish until liquid is even with the top layer. Cover with lid or aluminum foil, tightly.
Bake until the potatoes are just tender, 40 to 50 minutes. Remove lid. Add breadcrumbs if desired. Continue baking without lid until top is golden, about 5 to 10 more minutes. Let rest 10 minutes before serving.