SCALLOPED POTATOES WITH TOMATOES, BELL PEPPERS & CHICKEN

SCALLOPED POTATOES WITH TOMATOES, BELL PEPPERS & CHICKEN image

Yield 8 servings

Number Of Ingredients 20

2 large egg yolks
1-1/2 cups whole milk
1 cup heavy cream
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper
3 cloves garlic (crushed & pressed)
2 bay leaves
1 small jalapeno, seeded, deveined & minced
1 lb white or russet potatoes, slice 1/8" thick
1-1/2 cups coarsely grated gruyere cheese
4 roma tomatoes, cut in quarters
2 orange or yellow bell peppers, cut in 1/8's
1 onion halved & sliced 1/2" thick
olive oil
herbes de provence
1-1/4 cups fresh bread crumbs
1 or 2 whole chicken breasts, cut into small pieces
garlic salt
pepper

Steps:

Preheat oven to 375*. Saute chicken in olive oil. Season with garlic salt, pepper and herbes de provence to taste. Set aside. Whisk egg yolks with 1/2 cup milk in small bowl and set aside. Combine in a large sauce pan the remaining 1 cup of milk and 1 cup of cream with nutmeg, salt, pepper, garlic, jalapeno, chicken, and bay leaves. Bring to a low boil over medium heat. Add the potatoes, return to boil and cook for 6 minutes. Remove potato mixture from heat. Remove bay leaves. Gradually stir in egg/milk mixture and 1 cup of gruyere. Set aside. Preheat your broiler or bbq grill. Place tomatoes, bell peppers and onion on a baking sheet. Drizzle with olive oil and season with herbes de provence to taste. Toss to coat and broil/grill till done, approx 10 minutes. Brush a 1-1/2 quart baking dish with olive oil. Sprinkle 1 cup of the bread crumbs in bottom of dish. Spoon out half the potato mixture over the bread crumbs. Spread evenly. Top with onions, tomatoes and bell peppers. Top with remaining potato mixture. Sprinkle the balance of the bread crumbs over the potato mixture and then top with the balance of the cheese. Place in oven and bake for 1 hour or until done. Let rest 10 minutes before serving.