103. YUKON GOLDS BAKED with ARUGULA and BACON

serves ten


Butter for greasing baking dish
12 oz. sliced bacon, chopped
2 1/2 cups heavy cream
1 1/2 cups whole milk
3 1/2 lb. Yukon Gold potatoes, peeled, thinly sliced
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
8 oz. arugula, stemmed, coarsely chopped
8 oz. Gruyere cheese, grated

Arrange an oven rack at center position and preheat oven to 375˚. Butter a 9-by-13-inch baking dish.

Cook bacon in a large, heavy skillet over medium-high heat until crisp. Using a slotted spoon, transfer bacon to paper towels and drain.

Mix cream and milk in a 4-cup measure.

Layer 1/3 of the potatoes in a prepared dish, overlapping them slightly. Season with 1/2 teaspoon each salt and pepper. Top potatoes with 1/2 of the arugula, then sprinkle 1/3 of the cheese and 1/3 of the bacon over this layer. Pour 1/3 of the cream mixture over potatoes. Repeat to make another layer. Make a final layer of potatoes. Sprinkle with salt and pepper, and with remaining cheese and bacon. Pour remaining cream mixture over this layer.

Bake gratin, uncovered, until potatoes are tender and cream mixture thickens, about 1 hour and 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. Reheat, covered with foil, in 375-degree oven about 30 minutes.


courtesy of: The Big Book of Backyard Cooking by Betty Rosbottom. San Francisco: Chronicle Books, 2004. (85 Second Street, San Francisco, CA 94105). p. 157.