- 800 grams Potatoes
- 1 red, 1 yellow Bell pepper
- 5 Shallots
- 2 Zucchini
- 6 Eggs
- 500 milliliters Milk
- 2 Garlic cloves
- 100 grams thinly sliced Bacon
- 150 grams grated Emmentaler cheese
- 1 bunch fresh Fresh herbs
Cook the potatoes in boiling water until tender.
Halve the peppers, rinse, remove the seeds and cut into small pieces. Rinse the zucchini and cut into thin slices. Peel and coarsely chop the shallots. Preheat the oven to 180°C (approximately 350°F).
Drain the potatoes, peel and slice.
Layer the vegetables in a greased baking dish. Whisk the eggs and milk. Season with salt, pepper and nutmeg. Press the garlic and stir into the sauce.
Pour the sauce over the vegetables. Cut the bacon into pieces and spread over the vegetables. Sprinkle with cheese.
Bake for 55-60 minutes, until golden brown. Remove from the oven, let cool and serve sprinkled with fresh herbs.