Gratin of Yukon Gold Potatoes, Bacon and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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If you can't find Yukon Gold potatoes, use russets instead. 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 |
Directions:
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.
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.
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.)
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