If you can’t find Yukon Gold potatoes, use russets instead.

Makes 10 servings.

INGREDIENTS

  • 12ounces bacon slices, chopped2 1/2cups whipping cream
  • 1 1/2cups whole milk
  • 3 1/2pounds yukon gold potatoes, peeled, thinly sliced into rounds
  • 1 1/2teaspoons salt
  • 1teaspoon freshly ground black pepper
  • 8ounces arugula, trimmed, coarsely chopped
  • 2cups grated gruyère cheese

    DIRECTIONS

    Position rack in center of oven and preheat to 375°F. Butter 13×9x2-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 1/2 teaspoon salt and 1/4 teaspoon 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 1/2 teaspoon salt, 1/2 teaspoon 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°F oven about 30 minutes.)