Bacon & Cheese Sheet Pan Omelet
40 MINS
8 servings
Bacon Potatoes Au Gratin With Arugula
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Bacon Potatoes Au Gratin With Arugula
90 Minutes | 6 - 8 servings
Ingredients:
- 1 pkg. (1 lb.) Hatfield bacon
- 1 ½ cups heavy cream
- ¾ cup milk
- 3 lbs. Yukon Gold potatoes, peeled and thinly sliced
- Salt and pepper to taste
- 1 pkg. (5 oz.) arugula, divided
- 8 oz. Gruyere cheese, shredded and divided
Preparation:
- Preheat oven to 375 F. Grease 13”x 9”x 2” baking dish.
- In a large skillet over medium-high heat, cook bacon until crisp. Remove bacon to paper towels to drain.
- Cut bacon into ½-inch pieces.
- Combine heavy cream and milk.
- Arrange 1/3 of the potatoes in prepared baking dish. Season with salt and pepper. Top with about 1/3 of the arugula, 1/3 of the Gruyere and 1/3 of the bacon.
- Pour half the cream mixture over the potatoes.
- Repeat layering 2 more times but reserving the last third of arugula for when the potato casserole has finished baking.
- Place baking dish on baking sheet. Bake 65 to 75 minutes or until bubbly and potatoes are tender and top is browned. If the top of the gratin becomes too brown; cover with foil.
- Remove baking dish from oven. Let stand for 15 minutes before serving.
- Sprinkle with remaining third of the arugula.
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