- 2 1/2 pounds boiling potatoes, peeled and sliced 1/4-inch
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups grated gruyere cheese, divided
- 12 large eggs
- 1 cup half-and-half
- 1/2 cup plain yogurt
- 1 1/2 teaspoons salt
- Black pepper
- Fresh parsley or basil for garnish
Preheat the oven to 350 degrees and lightly grease a 9×13-inch, 3-quart baking dish with baking spray or olive oil. Place potatoes in a large microwave-safe bowl and add 1 cup water. Cover and microwave 5 to 7 minutes, or until the potatoes are just tender.
Drain potatoes to paper towels and pat dry. Spread half on the bottom of the prepared baking dish. In a bowl, toss together the bell pepper, garlic and 1/2 cup of the gruyere cheese and spread mix over potatoes.
In a separate bowl, beat together the eggs; whisk in half-and-half, yogurt, and another 1/2 cup gruyere cheese. Season with salt and pepper. Pour half of the egg mixture over the bell peppers and potatoes in the baking dish. Layer the remaining potato slices on top in overlapping rows. Pour the rest of the egg mixture over the potatoes, and top with the remaining 1/2 cup gruyere cheese. Bake uncovered 50-60 minutes or until the egg is puffed and golden around the edges and fully cooked in the center. Garnish with fresh parsley or basil. Let cool for 5 to 10 minutes before serving. Serves 6 to 8.