Scalloped Potatoes With Tomatoes and Bell Peppers

Ingredients

• 2 large egg yolks
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1/2 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 3 cloves garlic, smashed
• 2 bay leaves
• 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
• 2 tablespoons extra-virgin olive oil, plus more for the baking dish
• 3 teaspoons herbes de Provence
• 1 1/4 cups breadcrumbs (preferably fresh)

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