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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gratin of Yukon Gold Potatoes, Bacon and Arugula Recipe

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This recipe for Gratin of Yukon Gold Potatoes, Bacon and Arugula is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. bacon slices, chopped
2 1/2 c. whipping cream
8 oz arugula, trimmed, coarsely chopped
3 1/2 lbs. Yukon Gold potatoes, peeled, thinly sliced into rounds
1 1/2 tsp salt
1 tsp freshly gound black pepper
1 1/2 c. whole milk
2 c. grated Gruyere cheese
Directions:
Directions:
Position rack in center of oven and preheat to 375. Butter 13 x 9 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 tsp salt and 1/4 tsp pepper.

Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 c. cream mixture over.

Repeat layering. Top with remaining potatoes. Sprinkle with 1/2 tsp salt, 1/2 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 for about 30 minutes.
Bake
Number Of Servings:
Number Of Servings:
10

 

 

 

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