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Gratin of Yukon Gold Potatoes, Bacon and Arugula Recipe

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This recipe for Gratin of Yukon Gold Potatoes, Bacon and Arugula, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rice
Added: Tuesday, January 9, 2007


12 oz. bacon slices, chopped

2 1/2 c. whipping cream
1 1/2 c. whole milk
3 1/2 lbs. Yukon Gold potatoes, peeled, thinly sliced into rounds
1 1/2 tsp salt
1 tsp freshly gound black pepper
8 oz arugula, trimmed, coarsely chopped
2 c. grated Gruyere cheese

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.

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