Yukon Gold Potatoes, Bacon And Arugula Gratin

By MooK

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

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.

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.

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.)