Scalloped Potatoes With Tomatoes and Bell Peppers

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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)