Name: Gratin of Yukon Gold Potatoes, Bacon and Arugula
Yield: Makes 10 servings
Ingredients: 12 ounces bacon slices, chopped; 2 1/2 cups whipping cream; 1 1/2 cups whole milk; 3 1/2 pounds Yukon Gold potatoes, peeled, thinly sliced into rounds; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 8 ounces arugula, trimmed, coarsely chopped; 2 cups grated Gruyère cheese

If you can't find Yukon Gold potatoes, use russets instead.

Recipe information

Yield
Makes 10 servings

Ingredients

12 ounces bacon slices, chopped

2 1/2 cups whipping cream

1 1/2 cups whole milk

3 1/2 pounds Yukon Gold potatoes, peeled, thinly sliced into rounds

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

8 ounces arugula, trimmed, coarsely chopped

2 cups grated Gruyère cheese

Preparation

Step 1
Position rack in center of oven and preheat to 375°F. Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain.
Step 2
Mix cream and milk in 4-cup measuring cup. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over.
Step 3
Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375°F oven about 30 minutes.)

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes