Gratin of Yukon Gold Potatoes, Bacon, and Arugula

Gratin of Yukon Gold Potatoes, Bacon, and Arugula

12 ounces bacon slices, chopped

2 ½ cups heavy whipping cream

1 ½ cups whole milk

3 ½ pounds Yukon Gold potatoes, peeled, thinly sliced into rounds

1 ½ tsp salt

1 tsp freshly ground pepper

8 ounces arugula, trimmed, coarsely chopped

2 cups grated Gruyere cheese

Preheat oven to 375 degrees.  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 ½ tsp salt and ¼ tsp 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 ½ tsp salt ½ tsp 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 oven about 30 minutes.)

Serves 10