Ingredients Jump to Instructions ↓

  1. 12 ounces bacon slices, chopped

  2. 2-1/2 cups whipping cream

  3. 1-1/2 cups whole milk

  4. 3-1/2 pounds Yukon Gold potatoes (or russets), peeled, thinly sliced into rounds

  5. 1-1/2 teaspoons salt

  6. 1 teaspoon freshly ground black pepper

  7. 8 ounces arugula, trimmed, coarsely chopped

  8. 2 cups grated Gruyere cheese

Instructions Jump to Ingredients ↑

  1. Position rack in center of oven and preheat to 375 degrees F. Butter 13 x 9 x 2-inch baking dish.

  2. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain.

  3. 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.

  4. Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving.

  5. 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.

  6. Yield: 10 servings Recipe Source: Flavors of Bon Appetit 2000 by Bon Appetit (Pantheon Books)

  7. Reprinted with permission.


Send feedback