Ingredients
12 oz bacon, chopped
2.5 cups whipping cream
1.5 cups whole milk
3.5 lbs Yukon Gold potatoes (or Russets) peeled, thinly sliced into rounds (use mandolin)
1.5 tsp salt
1 tsp freshly ground black pepper
8 oz arugula, trimmed, coarsely chopped
2 cups grated Gruyere cheese
Preparation
Position rack in center of oven and preheat to 375 degrees. Butter 13x9x2 inch baking dish. Cook bacon in heavy large skillet over med 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 1/2 of arugula. Top with 1/3 of cheese and and 1/3 of bacon. Pour 1 cup 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 and 15 minutes. Let stand 15 minutes before serving.
