Bread gratin with Parma ham and peppers

Ingredients

• 100 g of freshly grated Gruyère cheese
• 2 red bell peppers
• 2 yellow bell peppers
• 1 onion
• 2 sprigs of fresh rosemary
• 4 medium-sized eggs
• 200 ml of liquid cream
• 250 ml of whole milk
• 8 slices of wholemeal bread or rye bread (approximately 15 mm thick)
• 60 g of herb butter
• 12 thin slices of Parma ham
• 3 tablespoons of extra virgin olive oil
• A pinch of freshly grated nutmeg
• a few bunches of fresh, flat-leaf parsley
• 20 g of herb butter (for the dish)
• 2 tablespoons of salt
• A pinch of sugar
• Freshly ground black pepper

Finely grate the Gruyère cheese.

Peel the bell peppers as finely as possible using a peeler, then cut them in half, remove the stem and seeds, and finally, dice them into strips about 2 cm wide.

Peel the onion and chop it into small, but not too fine, pieces.

Wash the rosemary, shake it well, remove the leaves, and finely chop it.

Whisk the eggs with the cream and milk, then season with 1 teaspoon of salt, pepper, and nutmeg.

Grease a large gratin dish with the herb butter. Preheat the oven to 180 °C (350 °F) and place a wire rack on the second-lowest shelf.

Spread four slices of bread with butter mixed with herbs on one side. Top each slice with two slices of Parma ham, and then close the sandwich with another slice of bread.

Arrange the sandwiches in a fan shape in the dish.

Heat 2 tablespoons of oil in a frying pan over medium heat, being careful not to overheat it, and sauté the bell pepper strips for about 4 minutes, stirring occasionally. Season with 1 teaspoon of salt and sugar, then distribute them around the sandwiches.

Heat the remaining oil in the frying pan. Sauté the onion for a few minutes over medium heat until it becomes translucent. Add the rosemary and cook briefly. Season with salt and pepper, then spread over the gratin.

Pour evenly moisten the bread, pour the mixture over the gratin, then sprinkle with Gruyère cheese.

Bake for approximately 50 minutes, on the lower rack, until the gratin is golden brown. While the gratin is baking, prepare a green salad or your preferred side dish.

Wash the parsley, dry it, remove the tough stems, and chop it finely. Serve the gratin hot in preheated dishes, sprinkled with parsley.