Food recipes
Gratin of Yukon Gold Potatoes, Bacon and Arugula
Gratin of Yukon Gold Potatoes, Bacon and Arugula Ingredients: bacon, meatless cream, whipped, cream topping, pressurized milk, fluid, 1% fat, without added vitamin a and vitamin d potatoes, raw, skin salt, table spice...
Gratin of Yukon Gold Potatoes, Bacon and Arugula
Ingredients:
bacon, meatless
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
salt, table
spices, pepper, black
arugula, raw
cheese, gruyere
Directions:
Position rack in center of oven and preheat to 375F.
Butter 13x9x2-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 375F oven about 30 minutes.)
Ingredients:
bacon, meatless
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
salt, table
spices, pepper, black
arugula, raw
cheese, gruyere
Directions:
Position rack in center of oven and preheat to 375F.
Butter 13x9x2-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 375F oven about 30 minutes.)