Bell Pepper Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g potato (s), small (mostly waxy)
- salt
- 3 small peppers, yellow
- 3 small bell peppers, red
- 2 onions)
- 4 tablespoon oil
- 1 bunch herbs, fresh, as desired
- 150 g crème fraîche
- 100 g whipped cream
- 2 egg yolks, size M
- 100 g cheese, rated Emmentaler
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their skins in salted water for about 30 minutes.
- Cut the bell pepper into pieces 3 cm. Pre-boil in boiling water for 5 minutes, rinse and drain. Eighth the onions and fry them in hot oil until translucent. Wash and finely chop herbs.
- Whisk the creme fraiche with the cream and egg yolks. Mix half of the cheese into the cream mixture.
- Preheat the oven to 175 ° C.
- Drain the potatoes and let them cool down a little.
- Grease a baking dish. Peel the potatoes and cut them into slices. Put a layer of potatoes in the pan, sprinkle with herbs, pour some egg cream over it. Spread half of the peppers on top, pour in some egg cream. Continue with the potatoes and the rest of the egg cream. Finally, layer in the remaining peppers and onions. Scatter the rest of the cheese on top. Bake the casserole in the oven for about 45 minutes
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