Gratin of Yukon Gold Potatoes, Bacon and Arugula

1. 1

   Position rack in center of oven and preheat to 375F.

2. 2

   Butter 13x9x2-inch baking dish.

3. 3

   Cook bacon in heavy large skillet over medium-high heat until crisp.

4. 4

   Using slotted spoon, transfer bacon to paper towels and drain.

5. 5

   Mix cream and milk in 4-cup measuring cup.

6. 6

   Layer 1/3 of potatoes in prepared dish; overlap slightly.

7. 7

   Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

8. 8

   Top potatoes with half of arugula.

9. 9

   Top with 1/3 of cheese and 1/3 of bacon.

10. 10

    Pour 1 cup cream mixture over.

11. 11

    Repeat layering.

12. 12

    Top with remaining potatoes.

13. 13

    Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon.

14. 14

    Pour remaining cream mixture over.

15. 15

    Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes.

16. 16

    Let stand 15 minutes before serving.

17. 17

    (Can be made 1 day ahead.

18. 18

    Cool slightly.

19. 19

    Chill uncovered until cold, then cover and keep refrigerated.

20. 20

    Rewarm, covered with foil, in 375F oven about 30 minutes.)

* Per serving · 4 servings · Values may vary.

No additional tips available.