Layered gratin of gold potatoes, bacon, and arugula gets an extra tangy boost of flavor from Gruyere cheese. If gold potatoes are not available, you may substitute russet potatoes or red potatoes. The gratin may be made 1 day in advance and reheated.
Prep Time: 20 minutes
Cook Time: 1 hour, 25 minutes
Total Time: 1 hour, 45 minutes
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 (or russets), 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 Gruyere cheese
Preparation:
Position rack in center of oven and preheat to 375 degrees F. Butter 13 x 9 x 2-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 gold 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 Gruyere 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.
The gratin can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375 degrees F oven about 30 minutes.
Yield: 10 servings
Recipe Source: Flavors of Bon Appetit 2000 by Bon Appetit (Pantheon Books)
Reprinted with permission.
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 gold 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 Gruyere 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.
The gratin can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375 degrees F oven about 30 minutes.
Yield: 10 servings
Recipe Source: Flavors of Bon Appetit 2000 by Bon Appetit (Pantheon Books)
Reprinted with permission.
